Chicken Chili Verde

By ginagut

Ingredients

• 3 lbs skinless boneless chicken thighs, cut into 1/2" pieces
• 5 tbsp flour
• 7 tbsp olive oil
• 3 chopped onions
• 3 tbsp chopped garlic
• 1 1/2 cups chopped anaheim chillies (4)
• 2 green bell peppers, cut lengthwise into 1/4" strips
• 5 cups frozen corn kernels, thawed
• 6 cups canned low salt chicken broth
• 12 tomatillos, husked, coarsley chopped
• 2 tbsp chopped fresh oregano or 1 tbsp dried
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 2 cinnamon sticks
• 1 cup fresh cilantro
• tortilla chips

Details

Servings 12
Cooking time 3mins

Preparation

Step 1

Sprinke chicken with salt and pepper. coat with flour. heat 1 tbsp oil in heavy large skillet over medium high heat. add half of chiken to skillet and saute until golden brown, about 10 minutes. transfer to large pot. repeat with remaining chicken.

Heat 2 tbsp oil in same skillet over medium high heat. add onions and garlic; saute until onions are tender, about 5 minutes. transfer to pot with chicken. heat 1 tbsp oil in same skillet over medium high heat. add anaheim chilies and green peppers. saute until tender, about 4 minutes. transfer to pot with chicken. heat 1 tbsp oil in same skillet. saute half of corn until tender, about 2 minutes. transfer to pot with chicken. repeat with remaining oil and corn.

Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika, and cinnamon sticks to pot. bring liquid to boil. reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours.

Mix cilantro into chili. transfer to large serving bowl. Garnish with tortilla chips and serve.