CASHEW CHICKEN CHILI
Cashew Chicken Chili will warm you up on cold autumn nights. Cashews add a nutty flavor you don't want to miss.
Provided by Steph S.
Categories Cashews
Time 40m
Number Of Ingredients 12
Steps:
- Heat a 5 quart stock pot over medium heat. Add enough olive oil to coat the bottom lightly. Sauté onions for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute. Add yam pieces, chili power, salt and pepper and toss to coat. Drain and rinse the great Northern and red kidney beans. Add them and two cans of tomatoes to the pot. Pour in half a bottle of beer. (Enjoy the rest for yourself.) Stir in the cashews, then turn the heat down to a simmer. Cover and let simmer for 20 minutes. If you are vegan stop here. If you eat meat, continue on. Heat a frying pan over medium heat and add a drizzle of olive oil. Cook cubed chicken until done. (time will vary depending on how thick you cube your chicken). Remove chili from heat and stir in chicken. I do this so the chicken doesn't get tough and overcooked. Serve with your favorite hearty bread and enjoy!
Nutrition Facts : Calories 546 calories, Fat 7 g, Carbohydrate 78 g, Fiber 20 g, Protein 40 g, SaturatedFat 0 g, Sodium 863 mg, Sugar 0 g
CHICKEN CASHEW CHILI
Make and share this Chicken Cashew Chili recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 575.3, Fat 32.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1404.2, Carbohydrate 40.3, Fiber 9, Sugar 10.3, Protein 36.3
CHICKEN CASHEW CHILI
Steps:
- Make chili purée: Boil chicken broth (on stove or in microwave). Place dried chilies in boiled chicken broth. Let chilies soak for 10 minutes. Transfer chilies and broth to a blender or Vitamix and add ¼ cup cashews. Purée until smooth; set aside.
- In a large heavy pot (4 to 5 quarts) heat oil over medium heat until hot and cook onion and garlic, stirring, until softened, about 7 minutes.
- 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 cilantro, and tomatoes with juice and simmer over medium-low heat, covered, stirring occasionally to avoid sticking, 45 minutes or until chicken is cooked through.
- Remove pan from heat and transfer chicken to a bowl. Using 2 forks or your hands shred meat.
- Return chicken to pan and stir in ½ cup cashews, chocolate, and beans.
- Cook chili over moderate heat, stirring, until heated through and chocolate is melted.
- Sprinkle remaining tablespoon of cilantro on chili before serving.
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
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