Creamy Chicken with Roasted Cashews
Today at the Saucery, we're cooking up another easy 30-minute meal: Creamy Chicken with Roasted Cashews, using our Vegan Vodka Sauce to bring together seasoned chicken thighs, roasted cashews, and aromatic parsley-infused rice.
As an easy grain-free alternative, substitute the parsley rice for riced cauliflower.
SERVES 2-4
MADE WITH VEGAN VODKA
INGREDIENTS
FOR THE RICE
1 cup jasmine or basmati rice
2 tbsp extra virgin olive oil
1/2 yellow onion, finely chopped
1/2 tsp sea salt
2 tbsp chopped fresh parsley (plus more for garnish)
1 1/2 cup vegetable/chicken stock
FOR THE CHICKEN
1 jar Vegan Vodka Sauce
2 lb. boneless skinless chicken thighs
2 tbsp vegetable oil
1 cup (6oz) raw cashews
1 tsp dried garlic
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground cumin
dried chili flakes (optional)
salt and pepper to taste
Photos + Styling by City Saucery
PREPARATION
Preheat oven to 350º F.
In a medium saucepan, heat olive oil, add onions, and sauté until soft
Stir in rice with onions until well combined. Add salt, parsley, and stock. Bring to a boil, turn the heat to low, cover, and cook for 15 minutes.
Fluff with a fork and cover until ready to serve.
While rice cooks, pat dry chicken thighs with a paper towel and season liberally with salt and pepper. Add garlic, oregano, paprika, and chili flakes to taste (if opting for a spicy dish) and mix until well-coated.
In a medium skillet, heat olive oil over medium heat and cook the chicken pieces until browned and cooked through. Then add about 1 1/2 cups (half the jar) of the Vegan Vodka Sauce and turn to coat. Lower heat and allow to simmer for about 10-15 minutes, until thickened.
While chicken cooks line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add cashews in a single layer. Roast for 10-15 minutes or until browned and aromatic. Check often! They burn easily.
Remove from oven and set aside.
When sauce has thickened, remove from heat and let rest for a few minutes. Serve chicken thighs over a bed of the rice and garnish with the roasted cashews and chopped parsley.
