Best Chicken Cashew Chili Recipes

CHICKEN CASHEW CHILI

Steps:

• Chile Puree:.
• Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
• Place chiles in a blender with cashews and chicken stock.
• Puree until smooth.
• Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
• Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes.
• Cover and simmer for 45 minutes.
• Add cashews, chocolate and beans.
• Stir until chocolate melts.
• Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

CHICKEN CASHEW CHILI

Steps:

• Make chili purée:
• Heat a small heavy skillet over moderate heat until hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, seed and devein chilies. In a blender purée chilies with cashews and broth until smooth.
• Cut legs into drumsticks and thigh portions. Remove excess fat from chicken and pat chicken dry.
• In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cool onion and garlic, stirring, until softened. Add cumin, chili powder, and salt and cook, stirring, 1 minute. Add chicken and stir to coat with onion mixture. Stir in chili purée, 2 tablespoons coriander, and tomatoes with juice and simmer, covered, stirring occasionally to avoid sticking, 45 minutes, or until chicken legs are cooked through.
• Remove pan from heat and transfer chicken to a bowl. With 2 forks shred meat, discard bones and skin. Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate, and beans. Cook chili over moderate heat, stirring, until heated through and chocolate is melted. Chili may be made 2 days ahead and cooled completely, uncovered, before being chilled, covered.

WHITE CASHEW CHICKEN CHILI

Steps:

• In a medium stock pot, over med-high heat, cook peppers, onons, celery and jalapeno until soft.
• Add diced cooked chicken, alfredo sauce and beans.
• Reduce heat to medium and stir ingredients well for about 5 minutes.
• Reduce to low heat and simmer for abut 10-15 minutes.
• Serve in bowls with a sprinkling of diced green onions and a little swiss cheese.