Friday, January 8, 2016

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! 

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 Chicken Chili Verde (Serves 12)

Recipe from Phillis Carey

Ingredients:

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

Directions:

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.

Printable Recipe

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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. 

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Breakfast Thursday:

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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.

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Dinner was the Chicken Chili Verde:

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Breakfast today:

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After the drop off, I went to a meeting, ran errands, then met a couple of friends at Sushiya for lunch.

Miso Soup:

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Tuna, salmon, and yellowtail sushi:

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Crunchy Albacore Roll:

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Shogun Roll:

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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?

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