Park City Cashew Chicken

While I have my Rachel Ray cookbook out...

I have been craving this one.  It can be very spicy, or not so spicy depending on how much chipotle in adobo you use.

Ingredients:

2 tbs. olive oil
1 tbs. unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cups brown rice
3 cups chicken stock or broth
1 1/2 pounds chicken tenders; boneless, skinless chicken breasts cut into pieces
2 tbs. grill seasoning, such as McCormick's Montreal Steak Seasoning
4 garlic cloves, chopped
1 red bell pepper, cored, seeded and thinly sliced
3 tbs. chipotle in adobo
1 tbs. ground cumin
2 tbs. honey
1/4 cup real maple syrup
3 tbs. chopped fresh cilantro
1 cup raw cashews


Directions:

1. In a medium pot over medium heat, combine 1 tbs. olive oil and the butter. When the butter melts into the oil, add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more.  Add the stock and cover the pot.  Raise the heat to bring the stock to a rapid boil.  Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes.
2. While the rice cooks, make the chicken.  Heat a large skillet over high heat.  Add the remaining tablespoon of olive oil, then the chicken.  Season the chicken with the grill seasoning.  Lightly brown the chicken on both sides, then move off to one side of the pan.  Add the remaining onions, the garlic, and the bell peppers.  Cook for 2 to 3 minutes, then mix the vegetables and meat together and add the chipotles and cumin.  Toss to coat.  Glaze the mixture with honey and maple syrup and turn off the heat.  Add the chopped cilantro and the nuts.
3. Top the rice with the cashew chicken and serve.