Chicken Chili Verde
By
Tamra Miller
@Iamthedrummerswife
1
Blue Ribbon Recipe
The addition of tomatillos and a hefty amount of cumin turn this recipe into a real stand-out!
The Test Kitchen
★★★★★ 7 votes5
Ingredients
-
2 lbboneless skinless chicken breast; cut into half inch cubes.and set aside
-
3jalapeno peppers
-
1pasilla chili
-
1anaheim chili
-
1 mediumonion, peeled and coursely chopped
-
8 mediumtomatillos, fresh husk removed and washed
-
1/2 bunchcilantro, fresh rinsed and finely chopped
-
2 can(s)ortega diced green chilis 4 ozs
-
1 pkgchicken taco seasoning, lowrey's
-
2 Tbspolive oil
-
2 Tbspcumin, powder (to your taste; a little can go a long way)
-
1 Tbspgarlic salt
-
1/4 cherbox instant chicken bullion (powder not the cubes)
-
2-3 Tbspcornstarch
-
1/2 -3/4 cwater for cornstarch
-
3-5 cwater
How to Make Chicken Chili Verde
- 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.