CHIPOTLE CASHEW CHICKEN WITH BROWN RICE
I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
- While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
- Top rice with cashew chicken and serve.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE CASHEW CHICKEN RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together.Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts. Top rice with cashew chicken and serve.
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE
This is a 30 minute meal by Rachael Ray...and it's delicious! It's spicy, but you can control the heat. Just alter the amount of chipotle in adobo that you use. It's a GREAT combination of sweet and spicy all at once.
Provided by L-Burden
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 Tbsp butter.
- When butter melts, add chopped onion. Cook 2 minutes.
- Add rice and cook 3 minutes more.
- Add stock and cover the pot. Raise heat and bring stock to rapid boil.
- Once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.
- While rice cooks, make the chicken.
- Heat large skillet over high heat.
- Add vegetable oil, then chicken.
- Season chicken with grill seasoning.
- Brown chicken on both sides, season with soy sauce, then move off to one side of the pan.
- Add the remaining onions, garlic, and peppers.
- Cook 3 minutes then add water chestnuts and green peas. Mix veggies and meat together.
- Add the chipotles in adobo and cumin.
- Toss to coat.
- Glaze the mixture with honey and maple syrup, and turn off the heat.
- Add in the cilantro and cashew nuts.
- Top rice with cashew chicken and serve.
Nutrition Facts : Calories 1023.5, Fat 56.4, SaturatedFat 15, Cholesterol 167.7, Sodium 1338.3, Carbohydrate 69, Fiber 4.7, Sugar 40.6, Protein 63.5
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