Mexican
Chicken with Cashew Mole
Prep Time: 20 min | Cook Time: 35 min | Servings: 24 apps | Calories: 434
0 Reviews
Prep Time
20 min
Cook Time
35 min
Servings
24 apps
Calories
434
This traditional meal brings together the taste of rotisserie chicken and a homemade mole sauce with an added twist of cashew butter to achieve perfect nutty flavor and creamy texture. Garnish each bowl of this delicious stew with slices of fresh avocado and Sargento® Shredded Authentic Mexican Cheese.
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® Shredded Authentic Mexican Cheese
- 1 ripe avocado, peeled, seeded, cut into chunks
Directions
- 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.
