Chipotle Cashew Chicken with Brown Rice

This is a Rachael Ray recipe. I am obsessed with her food.

So don't be surprised if you see more of her recipes in later blogs.

Please ask any questions about how or what or why.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
• 2 cups quick cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
• 2 to 3 tablespoons tamari dark soy sauce, eyeball it
• 4 cloves garlic, chopped
• 1 red bell pepper, seeded and thinly sliced
• 10 to 12 water chestnuts, whole
• 1 cup frozen green peas
• 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
• 1 tablespoon ground cumin, a palm full
• 2 to 3 tablespoons honey, 2 healthy drizzles
• 1/4 to 1/3 cup real maple syrup, eyeball it
• 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
• 1 cup raw cashews

Directions

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.

Top rice with cashew chicken and serve.

Nutrition Facts

Serving Size: 512 g

Amount per Serving

• Calories 799Calories from Fat 330

% Daily Value *

• Total Fat 36.7g56%
• Saturated Fat 9.4g47%
• Monounsaturated Fat 16.7g 
• Polyunsaturated Fat 8.1g 
• Trans Fat 0.1g 
• Cholesterol 146mg49%
• Sodium 1523mg63%
• Potassium 1392mg40%
• Total Carbohydrate 52.4g17%
• Dietary Fiber 4.7g19%
• Sugars 29.1g 
• Protein 66.9g134%

• Vitamin A39%
• Vitamin C70%
• Iron36%
• Vitamin E10%
• Vitamin B684%
• Vitamin B1218%
• Magnesium47%

Est. Percent of Calories from:

Fat 41.3% Carbs 26.2%

Protein 33.5%