Chicken Cashew Chili Recipe

  
      Yield: 1 Servings
 
      1    chile puree
      3    ancho chiles --,Dried
    1/4 c  cashews
  1 1/2 c  chicken stock
      1    chili
      2 T  olive oil
      1    onion --,Diced
      4    cloves garlic --,Minced
  1 1/2 T  cumin powder
      1 t  salt
      3    chicken breast --,Cubed
      1    prepared chile puree
    1/4 c  cilantro --,Chopped
     28 oz tomatoes,canned
    1/2 c  cashews
    1/2 oz bittersweet chocolate

Chile Puree: Heat a small skillet over high heat until very hot.
Place chiles in pan, one at a time and press down with tongs for about 1
minute on each side.  Next, seed and devein the chiles. Place chiles
in a blender with cashews and chicken stock.  Puree until smooth.

Chili: In a stock pot, briefly saute 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

Chicken Chili
 
      Yield: 8 Servings
 
      1 lb skinned & chicken,Boned
      1    breasts cut into 1 inch
      1    cubes
      2 T  corn oil
      4 md onions,chopped
      2 lg green peppers,coarsly
      1    chopped
      3 lg garlic cloves,Minced
      1 t  cumin
      1 t  oregano
    1/2 t  thyme
      1    salt
      1    pepper
    1/2 lb ground round
      2    bay leaves
      3 T  chili powder
      3 cn tomatoes,Undrained
      1    (1 lb ea)
      1 sm avocado cut into 1/4 in.
      1    dice
      1 c  plain lowfat yogurt
    1/3 c  fresh cilantro or,Minced
      1    italian parsley

Wrap Chicken & Freeze Until Firm, But Not Solid.  Grind Coarsely in
Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat.  Add Onions, Green Peppers & Garlic & Cook Until
Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin,
Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round &
Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up
With A Spoon, About 5 Min. Add Chili Powder.  Reduce Heat To Medium &
Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large
Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper.  Reduce
Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce
Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near
End & Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle
Avocado With Lemon Juice.  Ladle Chili Into Large Soup Bowls. Spoon 2
T. Yogurt in Center Of Each.  Top With Diced Avocado And Minced
Cilantro. Serve Hot.