Chicken Breast in Cashew-Chile Sauce with Cilantro Rice and Roasted Squash

Name: Chicken Breast in Cashew-Chile Sauce with Cilantro Rice and Roasted Squash
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 24 oz boneless skinless chicken breast; 6 cloves garlic; 3 tbsp lime juice; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 3.2 oz raw cashews; 3/4 cup hot water; 1 small fresh red chile; 1 cup crushed tomato; 1 cup chicken broth; 1 cup yellow onion; 3 tbsp olive oil; 1 cup long-grain white rice; 1 cup fresh cilantro; 1.1 lb butternut squash; 1 tsp sweet paprika; 2 tsp honey; 2 tbsp chives

An original Latin American recipe featuring seared chicken breast coated in a silky cashew-chile tomato sauce, served with fragrant cilantro rice and lime-roasted squash. It brings together creamy, fresh, and mildly spicy flavors in a vibrant complete meal.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g boneless skinless chicken breast (cut en 4 porciones)
18 g garlic (chopped, divided)
45 ml lime juice (divided)
4 g ground cumin (divided)
2 g dried oregano (divided)
10 g salt (or to taste, divided)
2 g black pepper (divided)
90 g raw cashews (unsalted)
180 ml hot water (for remojar the marañones)
20 g fresh red chile (without semillas for menos picante)
240 ml crushed tomato (enlatado or casero)
240 ml chicken broth (divided)
150 g yellow onion (chopped diced small, divided)
45 ml olive oil (divided)
200 g long-grain white rice (enjuagado)
30 g fresh cilantro (leaves and stalks tiernos, chopped, divided)
500 g butternut squash (pelada and diced)
3 g sweet paprika
10 ml honey
10 g chives (chopped for terminar)

Nutrition facts

per serving

610 kcal

Calories

40 g

Protein

43 g

Carbs

30 g

Fat

4 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree Nuts

Instructions

1
1. Preheat the oven to 425°F / 220°C. Toss the butternut squash with 1 tablespoon olive oil, 1 tablespoon lime juice, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until golden and tender.
2
2. Place the cashews in a bowl with the hot water and soak for 15 minutes. Then blend them with the red chile, crushed tomato, and 1/2 cup chicken broth until very smooth.
3
3. Season the chicken breasts with half of the chopped garlic, 1 tablespoon lime juice, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest while you prepare the rice.
4
4. In a medium pot, heat 1 tablespoon olive oil over medium heat. Sauté half of the onion for 3 minutes. Add the rice and cook for 1 minute, stirring. Add the remaining 1 1/2 cups chicken broth, 1/2 teaspoon salt, and half of the cilantro. When it boils, cover, reduce the heat, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
5
5. While the rice cooks, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until well browned. Transfer the chicken to a plate.
6
6. In the same skillet, add the remaining onion and cook for 3 minutes. Stir in the remaining garlic, 1/2 teaspoon cumin, and 1/2 teaspoon oregano; cook for 30 seconds. Pour in the cashew-chile sauce along with the remaining 1/2 cup chicken broth. Cook for 3 to 4 minutes, stirring, until slightly thickened.
7
7. Return the chicken to the skillet, reduce the heat to medium-low, and cook for 8 to 10 minutes, until the center reaches 165°F / 74°C and the sauce coats the pieces well. Add the honey and the remaining tablespoon of lime juice, and stir gently.
8
8. Fluff the rice with a fork and add the rest of the cilantro. Serve a bed of cilantro rice, top with the chicken and plenty of sauce, add the roasted squash on the side, and finish with chopped chives.
9
9. Taste and adjust with the remaining salt and black pepper if needed before serving.

Chef tips

For an extra silky sauce, blend for one more minute and strain it. For milder heat, use only half of the red chile. Sear the chicken well before adding the sauce to build deeper flavor.

Substitutions

You can swap the butternut squash for cubed sweet potato. The cilantro in the rice can be partially replaced with parsley for a milder flavor. Chicken breasts may be replaced with boneless thighs, adjusting the cooking time as needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon