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Chicken Cashew Chili


3 ancho chilies; dried
1/4 cup cashews
1 1/2 cups chicken stock
2 tablespoons olive oil
1 medium onion; diced
4 cloves garlic; minced
1 1/2 teaspoons cumin, powdered
1 teaspoon salt
3 chicken breasts; cubed
prepared chile puree
1/4 cup cilantro; chopped
28 ounce can tomatoes
1/2 cup cashews
1/2 ounce bittersweet chocolate

Chile 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 chilies in a blender with cashews and chicken stock. Puree until smooth. Chili: In a stock pot, briefly sauté 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 : For spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

Yield: 1 serving

Preparation Time: 0:00

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