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Chicken with Cashew Mole
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 24 appetizers or 6 main dish servings
- 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
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.
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.
- *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.
Recipe ID: 1654