Make Chili Puree: Heat a small heavy skillet over moderate heat until hot. Toast chilies one at a time pressing down with tongs a few seconds on each side to make more pliable. Seed and devein chilies. In a blender puree chilies with 1/4 cup cashews and broth until smooth.
Prepare Dish: Remove skin and excess fat from chicken, cut drumstick from thigh. In a large heavy saucepan heat oil and saute onion and garlic until softened. Add cumin, Chili powder and salt and cook, stirring, one minute. Add chicken and stir to coat with spice mixture. Stir in chili puree, tomatoes with juice and 2 tablespoons cilantro and simmer covered, stirring occasionally, for 45 minutes. Remove chicken from bone and shred meat with two forks. Return chicken to pan and add remaining cashews and cilantro. Add beans and chocolate and cook until heated through and chocolate has melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 280 (63%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 122mg||38 %|
|Sodium 261.6mg||9 %|
|Potassium 434.4mg||11 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 6.2g|
|Protein 33.2g||47 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 443
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!