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3 whole Ancho Chili Pepper -- dried
1/4 cup Cashew
1 1/2 cup Chicken Broth Stock
2 tbs. Olive Oil
1 clove Onion -- boiled & diced
4 clove Garlic -- minced
1 1/2 tsp. Cumin Seed
1 tsp. Salt
3 whole Chicken Breast -- cooked & cubed
chile
1/4 cup Cilantro -- chopped
28 Tomato
1/2 cup Cashew
oz. Bittersweet Chocolate
Chile Puree: Heat a small skillet over high heat until very hot. Place chilies in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chilies. Place chilies in a blender with cashews and chicken stock. Puree until smooth.
Chili: In a stock pot, briefly sauté 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
1/4 cup Cashew
1 1/2 cup Chicken Broth Stock
2 tbs. Olive Oil
1 clove Onion -- boiled & diced
4 clove Garlic -- minced
1 1/2 tsp. Cumin Seed
1 tsp. Salt
3 whole Chicken Breast -- cooked & cubed
chile
1/4 cup Cilantro -- chopped
28 Tomato
1/2 cup Cashew
oz. Bittersweet Chocolate
Chile Puree: Heat a small skillet over high heat until very hot. Place chilies in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chilies. Place chilies in a blender with cashews and chicken stock. Puree until smooth.
Chili: In a stock pot, briefly sauté 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
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