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Chipotle Cashew Chicken with Brown Rice Recipe

Chipotle Cashew Chicken with Brown Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (293)

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Average Rating:

Total Reviews: 293

Showing 71-80 of 293

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  • on February 04, 2009

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    I think that it's a typo to use that much chipotle powder instead of the peppers... I could not find the canned peppers so I bought the powder and followed the recipe and added 1.5 Tbl instead and it was VERY hot! My mother and I couldn't finish it, even by adding sour cream! The flavor wad EXCELLENT, however and I will be sure to make it next time but instead use maybe 1.5 tsp instead.

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  • on February 03, 2009

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    This recipe has become one of my favorites!! I don't mix all the cashews in though...I simply sprinkle each serving with a few chopped cashews right before I serve it so they stay crunchy! And, that way when my husband and I eat leftovers the cashew haven't gotten soggy! The also freezes very well!!

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  • on January 27, 2009

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    Amazing combo of asian/mexican flavors. My family and I loved this recipe. It was creative and easy to put together.

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  • on January 14, 2009

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    This is one of the best recipes that I've pulled from foodnetwork.com... It is now one of our family favorities and we make it a couple of times a month! It is wonderfully spicy, and we typically double up on the red bell pepper as just one tends to get lost. All praise aside, it is definitely NOT a 30-minute meal. It takes two of us at least 40 minutes from start to finish. Don't let that disuade you though as it is truly delicious.

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  • on January 12, 2009

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    Tastes great and is ready quick - couldn't be happier!

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  • on January 10, 2009

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    This is one of our favorites!! I've made it several times, and it always comes out perfect. I don't put peas in it and have added bamboo shoots, and pinapple in the past and it's ALWAYS great. I usually skip the rice and just make minute rice, and it still takes longer than 30 minutes, but it's toatlly worth it.

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  • on November 12, 2008

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    My husband and I both really enjoyed this recipe, although I would make a few alterations. I would add the peas in right at the end, they seemed to get over-cooked and I prefer them much "snappier". Also, I would cut the onion and red pepper into larger slices, more stir-fry style. But othe than that, the flavor was great. Will make this one again.

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  • on November 09, 2008

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    I've never written a review but felt I had to on this one! I made this for good friends who were over a few nights ago and it was a big hit! They loved the spiciness of the chipotles and the sweetness of the maple syrup and honey. Best of all, it was easy to prepare and two days later, the leftovers are great! Thanks again, Rachael, for a unique and flavorful recipe!

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  • on November 06, 2008

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    This was a wonderful recipe. I made it last night, and it has the right balance of sweet, spicy, salty, and crunchy. My husband and I really enjoyed it. He loved it so much, he wanted to make sure I jotted it down into my cook book. A definite must-make recipe for anyone.

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  • on October 08, 2008

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    My 19 year old daughter made this with some friends and came to me telling me I had to give it a try. I made it for my 14yo son and my husband, and Iit got rave reviews. After making it 3 times now, we figured out how we like it. I use about a cup of Adobo sauce, its still spicy, but not so hot. This is a great mix of flavors and its easy to use ingredients right out of the pantry. Oh, BTW if you do happen to have any leftovers, its great the next day too!

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