Description
Chicken with Cashew Mole
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Directions
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Yield: Serves: 24 appetizers or 6 main dish servings
INGREDIENTS
- 2 Tbsp. canola or vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. ancho or chipotle chili powder
- 1 Tbsp. chopped fresh thyme or 1 tsp. dried
- 1/8 tsp. each: cinnamon, cloves, allspice
- 3 cups chicken stock or broth, divided
- 1 cup peeled chopped tomatoes or 1 (14.5 oz.) can diced fire roasted tomatoes, drained
- 1/2 cup (4 oz.) cashew butter*
- 2 chipotle chilies in adobo sauce from 7 oz. can
- 4 saltine crackers
- 1 rotisserie roasted whole chicken, skinned, boned and cut into chunks ( 4 cups)
- 12 large or 24 small Boston lettuce leaves
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
- 1 ripe avocado, peeled, seeded, cut into chunks
DIRECTIONS
- 1
Heat oil in a large heavy saucepan over medium heat. Add onion and garlic; sauté until tender, 6 to 8 minutes. Add chili powder, thyme, cinnamon, cloves and allspice; sauté 1 minute. Transfer mixture to a blender container; add 1 cup of the broth, tomatoes, cashew butter, chilis and crackers. Cover; blend until mixture is pureed and smooth, at least 1 minute. Return to same saucepan; add remaining broth; bring to a boil over high heat. Reduce heat; simmer, uncovered, 30 minutes or until mixture is reduced to about 3 cups, stirring frequently.
- 2
Combine chicken and 2 cups of the sauce in same saucepan; heat through. Add additional mole sauce to taste if desired. Spoon chicken mixture into centers of lettuce leaves; top with cheese and avocado. Refrigerate remaining mole sauce up to 5 days to serve with pork, beef or chicken dishes.
HELPFUL HINTS
- *Cashew butter is available next to the natural style peanut butter in many grocery stores or specialty food stores. To make cashew butter, blend 2 cups roasted salted or unsalted cashew nuts (do not use dry roasted) in a food processor for 1 minute. Scrape down sides of bowl; add 1-1/2 Tbsp. canola or vegetable oil. Blend 1 to 2 minutes or until mixture forms a thick paste. Season to taste with salt. Makes 7/8 cup. Store in refrigerator up to 2 weeks.
- Variation: Peanut butter may be used instead of cashew butter.
Nutrition
Nutrition Facts
Serves: 24 appetizers or 6 main dish servings
Amount Per Serving
Calories 434
Total Fat 31.2g
Saturated Fat 9.0g
Trans Fat 8.4g
Polyunsaturated Fat 2.5g
Cholesterol 42mg
Sodium 602mg
Carbohydrates 25g
Protein 19g
Dietary Fiber 6g
Vitamin A 54RE
Vitamin C 8mg
Calcium 270mg
Iron 1mg
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