Chicken cashew chili from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • ashallen on October 21, 2019

    This is a delicious, richly flavored chili. I usually use ancho chiles, toasted vs. raw cashews, black beans instead of kidney beans (chickpeas have also worked), and bone-in chicken thighs. Excellent with rice. Freezes well. [Cross-post for Epicurious/ Gourmet Today/ Best of Gourmet 1998.]

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