Chicken Chili Verde
"In New Mexico, chili verde is prepared with lots of meat ? and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread ...."
INGREDIENTS
•
3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
•
5 tablespoons all purpose flour
•
7 tablespoons olive oil
•
3 cups chopped onions
•
3 tablespoons chopped garlic
•
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
•
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
•
5 cups frozen corn kernels, thawed
•
6 cups canned low-salt chicken broth
•
12 tomatillos,** husked, coarsely chopped
•
2 tablespoons chopped fresh oregano or 1 tablespoon dried
•
2 tablespoons chili powder
•
1 tablespoon ground cumin
•
1 teaspoon paprika
•
2 cinnamon sticks
•
1 cup chopped fresh cilantro
•
Tortilla chips
•
*Also known as California chilies. Available at Latin American markets and many supermarkets.
•
**A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.
ADVERTISEMENT