CHICKEN CHILI VERDE
Categories Soup/Stew Chicken Herb Pepper Poultry Super Bowl Spice Corn Hot Pepper Tomatillo Bon Appétit
Yield Serves 12
Number Of Ingredients 19
Steps:
- Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon 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. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
- Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.
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Nagawa irene
[email protected]This recipe looks delicious!
Tenoch Martinez
[email protected]I would not recommend this recipe.
Herlinda Long
[email protected]The instructions were not clear.
Vijay Koshla
[email protected]I found this recipe to be too spicy.
Elly Shama
[email protected]This recipe was a bit bland for my taste.
R. J
[email protected]Perfect for a cold night.
Wanjama
[email protected]Will definitely make again.
Imran Jackson
[email protected]Delicious!
Feroz Jan
[email protected]This chili is so easy to make and it's always a hit with my family. I love that I can use whatever vegetables I have on hand.
Shishir Bindu
[email protected]I'm not a huge fan of chili, but this recipe was really good. The chicken was tender and the sauce was flavorful. I would definitely make it again.
Senor Dicknose
[email protected]I made this chili in my Instant Pot and it was done in no time. It was just as good as the slow cooker version, but much faster.
Elite Khan
[email protected]This chili was a bit too spicy for me, but my husband loved it. I think next time I'll use less green chiles.
Shooshy Wolf (Theshooshy101)
[email protected]I wasn't sure about the tomatillos, but they really added a nice flavor to the chili. I also liked the fact that this recipe didn't have any beans. I'm not a big fan of beans in chili.
Corien Stapelberg
[email protected]This chili is a lifesaver on busy weeknights. I can just throw everything in the slow cooker in the morning and dinner is ready when I get home. It's also really affordable, which is a big plus.
Dwayne Houtz
[email protected]I love this recipe! It's so versatile. I've made it with chicken, pork, and beef, and it's always delicious. I also like to add different vegetables, like corn, black beans, or zucchini. It's a great way to use up leftovers.
Skylar M
[email protected]This chili was so easy to make and it turned out so well! I used boneless, skinless chicken thighs and they cooked perfectly in the slow cooker. The sauce was thick and flavorful, and the chicken was moist and tender. I served it with rice and it was
Jerrie D
[email protected]I'm not usually a fan of chicken chili, but this recipe changed my mind. The tomatillos and green chiles gave it a unique and delicious flavor. I also liked the addition of the corn and black beans. It made the chili more hearty and filling.
Mussa Luther
[email protected]This chicken chili verde was an absolute hit! The chicken was fall-off-the-bone tender and the sauce was incredibly flavorful. I loved the combination of the tomatillos, green chiles, and spices. It was the perfect level of heat, too. I will definite