chicken chili verde
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-stresser 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.
Blue Ribbon Recipe
The addition of tomatillos and a hefty amount of cumin turn this chicken chili verde into a real stand-out! Jalapeno peppers, along with Pasilla and Anaheim chiles, add a nice kick of heat. This lower-fat 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.
Ingredients For chicken chili verde
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2 lbboneless skinless chicken breast; cut into half inch cubes.and set aside
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3jalapeno peppers
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1Pasilla chile
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1Anaheim chile
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1 mdonion, peeled and coarsely chopped
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8 mdtomatillos, fresh husk removed and washed
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1/2 bunchcilantro, fresh rinsed and finely chopped
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2 canOrtega diced green chiles (4 oz each)
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1 pkgchicken taco seasoning, Lawry's
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2 Tbspolive oil
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2 Tbspcumin, powder (to your taste; a little can go a long way)
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1 Tbspgarlic salt
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1/4 cHerbox instant chicken bullion (powder not the cubes)
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2-3 Tbspcorn starch
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1/2 -3/4 cwater for corn starch
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3-5 cwater
How To Make chicken chili verde
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1Clean 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). -
2Chop the onion, tomatillos, and cilantro.
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3Cube the chicken into 1/2 inch cubes.
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4Over 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.
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5Add the remaining ingredients stirring to combine.
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6Begin 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
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7Mix 1/2 cup of water to the corn starch until smooth (no lumps).
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8While 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
