Chicken Chili Verde
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 tbsps
All-Purpose Flour7 tbsps
Olive Oil3 cups
Onion (chopped)3 tbsps
Garlic (chopped)5 cups
Corn Kernel (frozen, thawed)2 tbsps
Oregano (chopped fresh)2 tbsps
Chili Powder1 tbsp
Ground Cumin1 tsp
Paprika1 cup
Cilantro (chopped fresh)Directions:
1
Sprinkle chicken with salt and pepper
2
Coat with flour
3
Heat 1 tablespoon oil in heavy large skillet over medium-high heat
4
Add half of chicken to skillet and sauté until golden brown, about 10 minutes
5
Transfer to large pot
6
Repeat with 1 tablespoon oil and remaining chicken
7
Heat 2 tablespoons oil in same skillet over medium-high heat
8
Add onions and garlic; sauté until onions are tender, about 5 minutes
9
Transfer to pot with chicken
10
Heat 1 tablespoon oil in same skillet over medium-high heat
11
Add Anaheim chilies and green bell peppers
12
Sauté until tender, about 4 minutes
13
Transfer to pot with chicken
14
Heat 1 tablespoon oil in same skillet
15
Sauté half of corn until tender, about 2 minutes
16
Transfer to pot with chicken
17
Repeat with remaining 1 tablespoon oil and corn
18
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot
19
Bring liquid to boil
20
Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours
21
(Can be prepared 1 day ahead
22
Refrigerate until cool
23
Cover and keep refrigerated
24
Rewarm over medium heat before continuing
25
) Mix cilantro into chili
26
Transfer to large serving bowl
27
Garnish with tortilla chips and serve
28
Sprinkle chicken with salt and pepper
29
Coat with flour
30
Heat 1 tablespoon oil in heavy large skillet over medium-high heat
31
Add half of chicken to skillet and sauté until golden brown, about 10 minutes
32
Transfer to large pot
33
Repeat with 1 tablespoon oil and remaining chicken
34
Heat 2 tablespoons oil in same skillet over medium-high heat
35
Add onions and garlic; sauté until onions are tender, about 5 minutes
36
Transfer to pot with chicken
37
Heat 1 tablespoon oil in same skillet over medium-high heat
38
Add Anaheim chilies and green bell peppers
39
Sauté until tender, about 4 minutes
40
Transfer to pot with chicken
41
Heat 1 tablespoon oil in same skillet
42
Sauté half of corn until tender, about 2 minutes
43
Transfer to pot with chicken
44
Repeat with remaining 1 tablespoon oil and corn
45
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot
46
Bring liquid to boil
47
Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours
48
(Can be prepared 1 day ahead
49
Refrigerate until cool
50
Cover and keep refrigerated
51
Rewarm over medium heat before continuing
52
) Mix cilantro into chili
53
Transfer to large serving bowl
54
Garnish with tortilla chips and serve