Chicken Cashew Chili
Poultry
2 dried ancho chiles
¼ cup cashews
1 cup chicken broth
2 whole chicken legs plus½ chicken breast, drumsticks and thighs separated
2 tablespoons olive oil
1 large onion, chopped coarsely
3 garlic cloves, chopped fine
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt (Kosher salt preferred)
3 tablespoons chopped fresh cilantro
14 1/2-ounce can diced tomatoes with juice
½ cup cashews
1/2-ounce fine-quality bittersweet chocolate
1 can kidney beans, rinsed and drained
For chile puree: heat a small heavy skillet over medium heat until hot, and toast chiles, one at a time, pressing down with tongs or the backs of two heavy spoons, a few seconds on each side to make chilies more pliable. Seed and devein the chiles. In a blender, puree chiles with cashews and chicken broth until very smooth. Set aside.
To make the chili: in a large, heavy saucepan or stew pot (6 quart recommended) heat oil over medium moderate (medium-low to medium) heat until hot but not smoking, and cook onion and garlic until softened. Stir frequently, and do not let onions brown.
Add cumin, chili powder, and salt, and cook, stirring, approximately 1 minute.
Add chicken and stir to coat with onion mixture. Stir in chile puree, 2 tablespoons cilantro leaves, and tomatoes with juice, and simmer, covered, stirring occasionally to avoid sticking, for 1 hour or until chicken legs are cooked through.
Remove pan from heat and transfer chicken to a bowl or plate, taking care to scrape off any onions or tomatoes which cling to the chicken. Return scraping to the saucepan.
With two forks, or using your hands after chicken has cooled slightly, shred meat, discarding all skin and bones. Return chicken meat to the pan and stir in cashews, remaining cilantro, chocolate, and beans. Cook chili over moderate heat, stirring, until heated through and chocolate is melted.