143.0...Chicken Chili Verde
The rainy weather we have been having lately definitely calls for a hot bowl of chili. Last night I made a fabulous Chicken Chili Verde. It’s a nice change of pace from your average chili!
Chicken Chili Verde (Serves 12)
Recipe from Phillis Carey
3 lbs. skinless boneless chicken thighs or breasts, cut into 1/2-inch pieces
5 Tbsp flour
7 Tbsp grapeseed or vegetable oil, divided use
3 cups chopped onions
3 Tbsp chopped garlic
1 1/2 cups chopped Anaheim chilies
2 green or yellow bell peppers, diced in 1/2-inch cubes
5 cups frozen corn, thawed
6 cups chicken broth
12 tomatillos, husked, coarsely chopped
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp dried oregano
1 tsp. paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortillas chips and sour cream for garnish
1. Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 Tbsp oil in heavy large skillet over medium high heat. Add half chicken to skillet and sauté until golden brown, about 10 minutes. Transfer chicken to a large pot. Repeat with 1 Tbsp oil and remaining chicken.
2. Heat 2 Tbsp oil in same skillet over medium high heat. Add onions and garlic; sauté until tender, about 5 minutes. Transfer to pot with chicken.
3. Heat 1 Tbsp oil in same skillet and sauté Anaheim chilies and green or yellow bell peppers until tender, about 2 minutes. Transfer to pot. Repeat with 1 Tbsp oil and corn.
4. Add chicken broth, tomatillos, chili powder, cumin, oregano, paprika and cinnamon sticks to pot. Bring to a boil, reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, 1 to 1 1/2 hours. Just before serving, mix in cilantro. Serve topped with tortilla chips and a dollop of sour cream.
So hearty and delicious!
Wednesday night I was racing to get out the door for my son’s basketball game. I quickly reheated the Chicken with Mustard Mascarpone Marsala Sauce and green beans for dinner.
I took the kids to school, went to a meeting, then the gym for an hour of treadmill and weights. Lunch was a Grilled Chicken Greek Salad at Marketplace Grill.
Dinner was the Chicken Chili Verde:
After the drop off, I went to a meeting, ran errands, then met a couple of friends at Sushiya for lunch.
Tuna, salmon, and yellowtail sushi:
Crunchy Albacore Roll:
I’m hungry for more sushi just looking at these pictures.
My daughter’s birthday party is tomorrow so we have a bunch of family coming into town. It’s going to be a busy weekend!
Any fun weekend plans?