The addition of tomatillos and a hefty amount of cumin turn this chicken chili verde into a real stand haveout! Jalapeno peppers, along with Pasilla and Anaheim chiles, add a nice kick of heat. This lower havefat chili verde is comforting on a cold winter's day or a hearty meal for watching the big game. Serve with some of your favorite toppings. I have always made my chili verde with pork, but my family loves chicken. So after a hard week at work, I came home and decided to take out my frustrations on the cutting board; cooking has always been a de havestresser for me. I looked to see what was in the fridge and the cupboards, and decided on verde. We had a few of the daughter's friends over so I put this recipe together. I put it over corn chips and cheese. The teenagers loved it just as much as the adults. It has that wonderful green flavor; it was full of flavor with a wonderful little bite of heat in the back. I hope you give it a try.
Ingredients :
- 2 pound(s) boneless skinless chicken breast; cut into half inch cubes.and set aside
- 3 - jalapeno peppers
- 1 - Pasilla chile
- 1 - Anaheim chile
- 1 medium onion, peeled and coarsely chopped
- 8 medium tomatillos, fresh husk removed and washed
- 1/2 bunch(es) cilantro, fresh rinsed and finely chopped
- 2 can(s) Ortega diced green chiles (4 oz each)
- 1 package(s) chicken taco seasoning, Lawry's
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) cumin, powder (to your taste; a little can go a long way)
- 1 tablespoon(s) garlic salt
- 1/4 cup(s) Herbox instant chicken bullion (powder not the cubes)
- 2-3 tablespoon(s) corn starch
- 1/2 -3/4 cup(s) water for corn starch
- 3-5 cup(s) water
Intructions :
- Clean and deseed all the peppers (when I do the jalapenos I use a spoon to make sure I get all the seeds and the ribs or leave some ribs behind if you want more heat)
- Chop the onion, tomatillos, and cilantro
- Cube the chicken into 1/2 inch cubes
- Over a med-high heat in a 2 -4 quart pot heat the oil. Add the chicken and sprinkle it with the taco seasoning and 1 Tbsp of bullion. Cook just until a light brown color
- Add the remaining ingredients stirring to combine
- Begin to add your water until you cover the vegetables. Add garlic salt cumin and more bullion until you have your desired taste. Cover, reduce heat and simmer until all contents are tender. Approx. 30 - 40 mins
- Mix 1/2 cup of water to the corn starch until smooth (no lumps)
- While gently stirring, slowly add the corn starch and water mixture to the simmering mixture. You want the sauce to be the consistency of a light gravy. If needed make more corn starch water.
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Keyword : chicken-chili-verde-Mexican