Chicken Chili Verde

Name: Chicken Chili Verde
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6
Cuisine: Mexican
Ingredients: 2 lb boneless skinless chicken breast; cut into half inch cubes.and set aside; 3 jalapeno peppers; 1 pasilla chili; 1 anaheim chili; 1 medium onion, peeled and coursely chopped; 8 medium tomatillos, fresh husk removed and washed; 1/2 bunch cilantro, fresh rinsed and finely chopped; 2 can(s) ortega diced green chilis 4 ozs; 1 pkg chicken taco seasoning, lowrey's; 2 Tbsp olive oil; 2 Tbsp cumin, powder (to your taste; a little can go a long way); 1 Tbsp garlic salt; 1/4 c herbox instant chicken bullion (powder not the cubes); 2-3 Tbsp cornstarch; 1/2 -3/4 c water for cornstarch; 3-5 c water

By Tamra Miller
@Iamthedrummerswife

I have always made my chili verde with pork, but my family loves chicken, and it is better for you. 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 destresser for me. I looked to see what was in the frig and the cupboards, and decided on verde. We had a few of the daughter's friends over so I put this recipe together, and put it over Corn Chips and Cheese. Well 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, and add or take away as your tastebuds see fit. If you have any questions please email. Hope you enjoy this dish...Happy Cooking

Blue Ribbon Recipe

The addition of tomatillos and a hefty amount of cumin turn this recipe into a real stand-out! The Test Kitchen

Rating:

★★★★★ 7 votes5

Comments:

38 Comments

Serves:

4-6

Prep:

30 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

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2 lb

boneless skinless chicken breast; cut into half inch cubes.and set aside
3

jalapeno peppers
1

pasilla chili
1

anaheim chili
1 medium

onion, peeled and coursely chopped
8 medium

tomatillos, fresh husk removed and washed
1/2 bunch

cilantro, fresh rinsed and finely chopped
2 can(s)

ortega diced green chilis 4 ozs
1 pkg

chicken taco seasoning, lowrey's
2 Tbsp

olive oil
2 Tbsp

cumin, powder (to your taste; a little can go a long way)
1 Tbsp

garlic salt
1/4 c

herbox instant chicken bullion (powder not the cubes)
2-3 Tbsp

cornstarch
1/2 -3/4 c

water for cornstarch
3-5 c

water

How to Make Chicken Chili Verde

Step-by-Step

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. Aprox. 30 - 40 mins
mix 1/2 cup of water to the cornstarch until smooth(no lumps)
While gently stirring, slowly add the cornstarch and water mixture to the simmering mixture. You want the sauce to be the consistency of a light gravy. If needed make more cornstarch water.