Park City Cashew Chicken
(from Ramona’s recipe box)
Source: Rachael Ray (from RecipeThing user saymyname)
Serves 6 peopleCategories: Chicken, Main Dish, Rachael Ray
Ingredients
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 large onion, 1/4 finely chopped, 3/4 thinly sliced
- 1 1/2 cups brown rice
- 3 cups chicken stock or 3 cups chicken broth
- 1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
- 2 tablespoons grill seasoning (like McCormick's Montreal Steak Seasoning)
- 4 garlic cloves, chopped
- 1 red bell pepper, cored, seeded and thinly sliced
- 3 tablespoons chipotle chiles in adobo or 1 1/2 tablespoons dried chipotle powder
- 1 tablespoon ground cumin
- 2 tablespoons honey
- 1/4 cup maple syrup
- 2 -3 tablespoons fresh cilantro, chopped or 2 -3 tablespoons fresh parsley
- 1 cup raw cashews
Directions
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Combine 1 tablespoon of the vegetable oil with the butter in a medium pot over medium heat.
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When butter melts into the oil, add the 1/4 cup chopped onions and cook 2 minutes. Add rice and cook 3 minutes more. Add stock and cover the pot.
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Bring to a rapid boil.
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Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 – 18 minutes).
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While the rice cooks, heat a large skillet over high heat.
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Add remaining 2 tablespoons of oil, then the chicken.
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Season chicken with grill seasoning.
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Lightly brown chicken on both sides then move off to one side of the pan.
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Add the 3/4 cup thinly sliced onions, garlic, and bell peppers.
- Cook 2 – 3 minutes then mix the vegetables and meat together and add chipotles and cumin.
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Toss to coat.
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Glaze mixture with honey and syrup and turn heat off.
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Add cilantro or parsley and nuts.
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Top the rice with the cashew chicken.