A photo of Chicken with Cashew Mole

Summary

  • Difficulty:
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 24 appetizers or 6 main dish servings
  • 3 people call this recipe a favorite
  • Rating: (0 ratings)

Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.

newsletter signup

Chicken with Cashew Mole

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 Tips

  • *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.