YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: about 1 hour 30 minutes | PRESSURE COOKER: about 1 hour

• 1 whole chicken (about 3 pounds)
• 2 teaspoons ancho chili powder, divided
• 1 teaspoon garlic powder
• 2 teaspoons salt, divided
• 1 small jicama, unpeeled
• 2 poblano peppers
• 1 tablespoon avocado oil
• 1 medium onion, cut into small dice
• 1 jalapeño pepper, minced
• 4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons cassava flour
• 1 quart Chicken Broth
• 1 cup Cashew Cream
• ¼ cup chopped fresh cilantro


• Diced avocado
• Lime wedges
• Sliced green onions

1. Cook the chicken: Preheat the oven to 425°F. Season the chicken with 1 teaspoon of the chili powder, the garlic powder, and 1 teaspoon of the salt. Place the chicken and jicama (whole and unpeeled) in a baking dish and roast for 60 to 75 minutes, until the internal temperature of the chicken reaches 165°F. The jicama should be soft. When the jicama is cool enough to handle, peel it and cut it into small dice.
2. When the chicken is cool enough to handle, remove the meat from the bones, shred the meat, and discard the skin. Save the bones for making broth.
3. Make the sauce: Place the poblano peppers directly over a gas flame, turning occasionally, until blackened on all sides. Alternatively, if you don’t have a gas stove, you can broil the peppers for about 5 minutes per side, until blackened. Transfer the peppers to a metal or glass bowl and cover with plastic wrap. When they’re cool enough to handle, rub off the skins, remove the stem and seeds, and cut the peppers into small dice.
4. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 to 10 minutes, until golden brown and softened.
5. Add the jicama, diced poblano peppers, jalapeño pepper, garlic, coriander, cumin, paprika, remaining teaspoon of chili powder, remaining teaspoon of salt, and cassava flour. Cook for another minute to toast the spices, then pour in the broth. Bring to a simmer and cover. Turn the heat down to medium-low and cook for 10 minutes, or until the jicama is very soft. (The cooking time will depend on how soft the jicama was after the initial roasting process.)
6. Once the jicama is soft, stir in the shredded chicken and cook the chili for another 2 to 3 minutes, until the chicken is heated through. Stir in the cashew cream and cilantro and cook for another 2 minutes.
7. Serve with diced avocado, lime wedges, and green onions.

Pressure Cooker Instructions: To cook the chicken and jicama in an electric pressure cooker, peel the jicama and slice it in half. Place 1 cup of water in the insert of the pressure cooker, then set the rack in the pressure cooker. Season the chicken with 1 teaspoon of the chili powder, the garlic powder, and 1 teaspoon of the salt. Arrange the chicken and jicama on the rack of the pressure cooker. Secure the lid and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. When the jicama is cool enough to handle, cut it into a small dice. Continue with Step 2.

Nut-Free Modification: Use coconut milk or flax milk instead of cashew cream.