Chipotle Cashew Chicken with Brown Rice

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Hot Topic

Rated: 5 stars out of 5Rate itRead users' reviews (263)

RECIPE
COMMENTS & REVIEWS(263)

Cook Time:
25 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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.

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Comments & Reviews

recipe Chipotle Cashew Chicken with Brown Rice
Keri Ann Sandusky, OH 11-10-2009
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Yummy
Rated: 5 stars out of 5

I make this all the time - lots of chopping but definitely worth it! I reduce the chipotles because the heat was too much... for me. We love the sweet, spicy and salty with the cashews on top! I recommend this dish all the time!Read more
recipe Chipotle Cashew Chicken with Brown Rice
Susan Westbury, NY 09-23-2009
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BIG on Taste and Fun to Make!
Rated: 5 stars out of 5

This was a terrific recipe! I loved the unusual mix of flavors - even the rice was great. From now on I am "toasting" all... of my rice! My husband had second AND third helpings! Leftovers were YUMO the next day too -not that there was a lot left over! Thanks Rach!Read more
recipe Chipotle Cashew Chicken with Brown Rice
valerie pomona, CA 09-15-2009
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WOW!! Super yummo!!
Rated: 5 stars out of 5

My husband and I loved it!!! I added extra chilies and it came out too hottt! So I think I'll stick to the recipe as far as... quantity of chipotle chillies. I did not have ground chipotle powder so i left it out. It was very expensive at the market. The whole thing still came out delish! I put extra cashews too...i love crunch!Read more
recipe Chipotle Cashew Chicken with Brown Rice
Julie Quincy, MA 09-11-2009
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Loved it!
Rated: 5 stars out of 5

I made this last night and everyone loved it, including my boyfriend's 6-year old who is VERY picky! I did cut back on the... chipotles so it wouldn't be too hot for the kids - it was still pretty spicy and very delicious. I used a rice cooker for the brown rice and added the chopped onions right in there - it came out great. I did not use the cilantro (personal preference).... One other note.... I made the recipe a little too early and had about 15-20 minutes before everyone else got home... I let it simmer on med/low heat and I actually think that made the recipe better - the flavors had more time to thicken and come together. Overall it was a great combination of spicy and sweet - and we didn't have any leftovers! Read more
recipe Chipotle Cashew Chicken with Brown Rice
Andrea Columbia, MO 08-30-2009
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Delish, as Rachael would say
Rated: 5 stars out of 5

I've made this recipe about a gazillion times, and it is still a favorite. It's quick and easy, and great as leftovers too. I... recently started subbing tofu for the chicken and it tastes great. I always add the cilantro as I think it adds a nice coolness to counter the spiciness of the chipotle. This will definitely continue to be a staple in my house!Read more
recipe Chipotle Cashew Chicken with Brown Rice
Lyndsey east granby, CT 07-29-2009
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Impressive
Rated: 5 stars out of 5

Great presentation and a lot of depth to the flavor. It's spicy, savory, sweet, and smooth. Also, pretty hard to mess up as... long as you use quality ingredients. I used scallions instead of onion (personal preference) and added shiitake mushrooms. This recipe is a keeper!Read more