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
Refrigerate until cool
2
Sprinkle chicken with salt and pepper
3
Coat with flour
4
Heat 1 tablespoon oil in heavy large skillet over medium-high heat
5
Add half of chicken to skillet and sauté until golden brown, about 10 minutes
6
Transfer to large pot
7
Repeat with 1 tablespoon oil and remaining chicken
8
Heat 2 tablespoons oil in same skillet over medium-high heat
9
Add onions and garlic; sauté until onions are tender, about 5 minutes
10
Transfer to pot with chicken
11
Heat 1 tablespoon oil in same skillet over medium-high heat
12
Add Anaheim chilies and green bell peppers
13
Sauté until tender, about 4 minutes
14
Transfer to pot with chicken
15
Heat 1 tablespoon oil in same skillet
16
Sauté half of corn until tender, about 2 minutes
17
Transfer to pot with chicken
18
Repeat with remaining 1 tablespoon oil and corn
19
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot
20
Bring liquid to boil
21
Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours
22
(Can be prepared 1 day ahead
23
Refrigerate until cool
24
Cover and keep refrigerated
25
Rewarm over medium heat before continuing
26
) Mix cilantro into chili
27
Transfer to large serving bowl
28
Garnish with tortilla chips and serve
29
Sprinkle chicken with salt and pepper
30
Coat with flour
31
Heat 1 tablespoon oil in heavy large skillet over medium-high heat
32
Add half of chicken to skillet and sauté until golden brown, about 10 minutes
33
Transfer to large pot
34
Repeat with 1 tablespoon oil and remaining chicken
35
Heat 2 tablespoons oil in same skillet over medium-high heat
36
Add onions and garlic; sauté until onions are tender, about 5 minutes
37
Transfer to pot with chicken
38
Heat 1 tablespoon oil in same skillet over medium-high heat
39
Add Anaheim chilies and green bell peppers
40
Sauté until tender, about 4 minutes
41
Transfer to pot with chicken
42
Heat 1 tablespoon oil in same skillet
43
Sauté half of corn until tender, about 2 minutes
44
Transfer to pot with chicken
45
Repeat with remaining 1 tablespoon oil and corn
46
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot
47
Bring liquid to boil
48
Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours
49
(Can be prepared 1 day ahead
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