Monday, January 4, 2016

Chicken Chili Verde

Chicken Chili Verde
Serves 12.
3 lbs. skinless boneless chicken thighs (or breasts), cut into 1/2-inch pieces 5 T. flour
7 T. grapeseed or vegetable oil, divided use
3 cups chopped onions

3 T. chopped garlic
1 1/2 cups chopped Anaheim chilies
2 green or yellow bell peppers, diced in 1/2-inch cubes 5 cups frozen corn, thawed
6 cups chicken broth
12 tomatillos, husked, coarsely chopped
2 T. chili powder
1 T. ground cumin
1 T. dried oregano
1 tsp. paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortilla chips and Sour Cream for garnish

1. Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 T. oil in heavy large skillet over medium high heat. Add half chicken to skillet and sauté until golden brown, about 10 minutes. Transfer chicken to a large pot. Repeat with 1 T. oil and remaining chicken.

2. Heat 2 T. oil in same skillet over medium high heat. Add onions and garlic; sauté until tender, about 5 minutes. Transfer to pot with chicken.

3. Heat 1 T. oil in same skillet and sauté Anaheim chilies and green bell peppers until tender, about 2 minutes. Transfer to pot. Repeat with 1 T. oil and corn.

4. Add chicken broth, tomatillos, chili powder, cumin, oregano, paprika and cinnamon sticks to pot. Bring to a boil, reduce heat and simmer until mixture thickens and flavors blended, stirring occasionally, 1 to 1 1/2 hours. Just before serving, mix in cilantro. Serve topped with tortilla chips and a dollop of sour cream. 

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