CHICKEN TOMATILLO CHILI
Source of Recipe
Country Living Magazine, January, 2001
List of Ingredients
8 fresh tomatillos - med / large - husks removed and rinsed
1 - 2 jalapeno- halved, seeded and veins removed
2 T. oil or nonstick spray
2 lbs. boneless skinless chicken breasts or thighs - cubed
1 c. onion
3 cloves garlic - minced
2 (4-oz.) cans green chilies (roasted)
2 tsp. ground cumin
1 tsp. ground coriander
2 (14-oz.) cans chicken broth - low sodium
1/2 c. fresh cilantro - chopped
1/2 tsp. salt
Recipe
Make flavor paste: Combine quartered tomatillos, jalapeno in a blender or food processor.
Blend in batches until thick and smooth, about one minute, set aside. In the mean time, brown chicken: in a large dutch oven, add oil, when oil hot add the chicken
until all sided are browned and meat no longer pink. Remove and set aside. Make the chili: Add onion to
dutch oven and saute` until translucent - about 3 minutes. Add the garlic, saute` one minute and then add the chicken, chilies, cumin, coriander, broth and flavor
paste. Simmer uncovered for about 45 minutes or longer until desired thickness is achieved.
To serve: stir in cilantro. Serve with warmed flour tortillas or crispy tortilla strips.
Notes: for added heat do not remove seeds in jalapenos.
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