| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Home1 |
1 |
servings |
INGREDIENTS
| 3 |
|
Dried ancho chilies |
| 1/4 |
c |
Cashew nuts |
| 1 1/2 |
c |
Chicken stock |
| 2 |
tb |
Olive oil |
| 1 |
|
Yellow onion – diced |
| 4 |
|
Garlic cloves – minced |
| 1 1/2 |
tb |
Ground cumin |
| 1 1/2 |
ts |
Chili powder |
| 1 1/2 |
ts |
Salt |
| 6 |
|
Chicken thighs |
|
|
Prepared chili puree |
| 1/4 |
c |
Cilantro – chopped |
| 2 |
|
15 oz. cans diced tomatoes in juice |
| 1/2 |
c |
Cashews |
| 1/2 |
oz |
Bittersweet chocolate |
| 1 |
c |
Kidney beans – rinsed; drained |
INSTRUCTIONS
CHILI PUREE
CHILI
Directions:
Chili Puree: To make the chili puree, heat a small skillet over high
heat until very hot. Place chilies in pan, one at a time and press
down with tongs for about 1 minute on each side. Next, seed and
devein the chilies. Place the chilies in a blender with the cashews
and stock an puree until smooth.
Chili: In a stockpot, heat the oil over medium heat. Add the onion,
garlic, cumin, chili powder and salt. Saut. briefly. Add the chicken
and stir to coat. Stir in the chili puree, cilantro and tomatoes.
Cover the pot and allow the chili to simmer, stirring occasionally
for about 45 minutes or until chicken is cooked through. Remove the
pan from the heat and transfer the chicken to a bowl. With 2 forks,
shred the chicken from the bone. Return chicken meat to the pot and
add the cashews, chocolate and beans. Place back on stove to heat
through.
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