Cashew Chicken Chile Recipe

Name: Cashew Chicken Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12-4 lbs chicken pieces, with bone in; 6 -8 dried ancho chiles; 2 ½ cups chicken broth; 4 tablespoons canned chipotle chiles in adobo (~3 chipotles); 1 ½ cups salted roasted cashews; 2 tablespoons olive oil; 3 large onions, coarsely chopped; 10 garlic cloves, finely chopped; 3 tablespoons ground cumin; 1 tablespoon chili seasoning mix (pinto bean seasoning); 2 teaspoons salt (to taste!); 1 cup chopped fresh cilantro; 2 (14 1/2 ounce) cans diced tomatoes with juice; 1 (12 ounce) bottle beer; 3 tablespoons strong black coffee (or 1 tsp liquid smoke); 3 -4 ounces bittersweet chocolate, chopped; 2 (15 ounce) cans kidney beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained

Servings: persons

3 12-4 lbs chicken pieces, with bone in
6 -8 dried ancho chiles
2 ½ cups chicken broth
4 tablespoons canned chipotle chiles in adobo (~3 chipotles)
1 ½ cups salted roasted cashews
2 tablespoons olive oil
3 large onions, coarsely chopped
10 garlic cloves, finely chopped
3 tablespoons ground cumin
1 tablespoon chili seasoning mix (pinto bean seasoning)
2 teaspoons salt (to taste!)
1 cup chopped fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes with juice
1 (12 ounce) bottle beer
3 tablespoons strong black coffee (or 1 tsp liquid smoke)
3 -4 ounces bittersweet chocolate, chopped
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained

1
Heat oil in a 6- to 7- quart wide heavy pot over moderate heat until hot but not smoking.
2
Add onions and garlic and cook, stirring, until softened, 5 to 7 minutes.
3
Add cumin, chili seasoning and salt and cook, stirring, for 1 minute.
4
Add chicken and stir to coat with onion mixture.
5
Stir in chile puree, 1/2 cup cilantro, beer, and tomatoes with juice.
6
Bring to a simmer and simmer, covered, stirring occasionally to avoid sticking, until chicken is cooked through, about 45 minutes.
7
Remove from heat and transfer chicken to a bowl.
8
Shred meat using two forks; discard bones and skin.
9
(Note: I wait for the chicken to cool and shred it with my hands, much easier than using utensils.)
10
Return chicken to pot and stir in chocolate, beans, coffee/liquid smoke, remaining cashews (Note: I crushed all my cashews into small pieces), and remaining 1/2 cup cilantro.
11
Cook over moderate heat, stirring, until chili is heated through and chocolate is melted.
12
Serve with corn tortillas, queso blanco/cotija/feta, chopped cilantro & green onions & diced chipotle in adobo.

1443

kcal

Calories

Fat

167

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 12-4 lbs chicken pieces, with bone in, 6 -8 dried ancho chiles, 2 ½ cups chicken broth, 4 tablespoons canned chipotle chiles in adobo (~3 chipotles), and more.

Yes, Cashew Chicken Chile falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Chicken Chile

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