Creamy Salsa Verde Chicken

I've been really into cashews again lately for making basically ANY dish turn creamy & delicious.  


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!


Try this creamy deliciousness served your favorite style:

  • 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 tomatillo salsa (aka "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)
  • chopped fresh cilantro, for garnish


Directions:

  1. 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).
  2. Reduce the heat to "low" and use two forks to shred the chicken, leaving it to sit in the salsa.
  3. 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.
  4. Serve warm, garnished with fresh cilantro.


*Notes:

  • You can also cook the chicken "Salsa Chicken" style in the slow cooker if that's what you prefer.  The stovetop method is pretty quick & easy though!


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6 comments:

Unknown said...

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

Jessie B said...

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.

Unknown said...

Thanks Jessie! I can't wait to try it and plan on cooking it tonight! ~Tracy

Anonymous said...

Are you supposed to soak the cashews first or just out them in like they are ?

Jessie B said...

I typically just blend the raw cashews as is! Soaking can help them break down/blend more quickly, but it's not essential.

Anonymous said...

Good to know. Thanks!!