They're the best for dairy-free swaps like cheesecakes & creamy sauces. But, I was craving something a little different- something even more savory. And the thought of that cheesy cashew creaminess paired with somethin' spicy... just sounded too good!
It almost takes on a cheesy sour cream taste, in the best sort of way- while being dairy-free!
As much as I LOVED this creamy chicken served over a baked sweet potato (the perfect flavor combo by the way) with some fresh veggies & hot sauce over top... I couldn't help but just eat it straight from the bowl. It's so creamy & decadent, it's addicting!
- scooped over a baked sweet potato or cauli-rice with fajita veggies for a "burrito bowl",
- in a Paleo tortilla (try Siete Foods) with shredded lettuce and diced tomatoes for a creamy soft taco,
- as a protein-packed dip with plantain or grain-free tortilla chips,
- mixed with bone broth for a creamy Mexican soup, or
- eaten with a fork- straight from the bowl!
Ingredients:
- 12 oz salsa verde
- 1 cup raw cashew pieces
- 1 cup coconut milk
- 1 tsp each: salt, pepper, cumin, garlic powder
- juice of 1/2 lemon
- 1.5 lbs chicken (I used half breasts, half thighs - but either works well!)
Directions:
- Add the chicken and salsa to a large saucepan, bring to a boil, then reduce to medium heat. Cover and simmer until the chicken is cooked through (no longer pink).
- Reduce the heat to "low" and use two forks to shred the chicken, leaving it to sit in the salsa.
- Blend the cashews, coconut milk, lemon juice, and spices until smooth, then stir the creamy sauce into the pot of salsa chicken. Continue to heat on "low" until warmed through.
- Serve warm, garnish with cilantro, diced red onion, and a squeeze fresh lime.
*Notes:
- You can also cook the chicken "Salsa Chicken" style in the slow cooker or Instant Pot if that's what you prefer. The stovetop method is pretty quick & easy though!
8 comments:
Hi!
This sounds delicious! I have one question. Is it coconut milk in the can that is thick or coconut milk in a carton sold in the refrigerated section of the grocery store? Thanks, Tracy
Hi Tracy! I used canned coconut milk, but you could achieve this with a "light" version or any other milk alternative too! The cashews add most of the creaminess.
Thanks Jessie! I can't wait to try it and plan on cooking it tonight! ~Tracy
Are you supposed to soak the cashews first or just out them in like they are ?
I typically just blend the raw cashews as is! Soaking can help them break down/blend more quickly, but it's not essential.
Good to know. Thanks!!
This was easy and amazing!!! My son and husband gobbled it up!! Happy bellies. Thank you!!
This is amazing!! I was skeptical about blending unsoaked cashews but it was no problem. I will definitely be making this often!
Post a Comment