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Print this Recipe    Chicken 10

Chicken Cashew Chili

3 ancho chiles, dried
1/4 cup cashews
1 1/2 cups chicken stock

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 1/2 tablespoons cumin powder
1 teaspoon salt
3 chicken breast, cubed
prepared chile puree
1/4 cup cilantro, chopped
28 oz tomatoes, canned
1/2 cup cashews
1/2 oz bittersweet chocolate

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.

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 : For spicy chili, add 2 or 3 chipotles to the puree and
double the chile powder.

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