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    Chicken Chili Verde

    Source of Recipe


    1 dried chipotle chile (optional)
    1 tablespoon dry oregano
    8 skinned & boned chicken thighs
    4 ounce can diced green chilis
    1 cup chicken broth
    1/2 cup cilantro, or more
    1 teaspoon ground cumin
    2 tablespoons lime juice
    sugar, (as needed)
    1 pound tomatillos, fresh, peeled, quartered
    3 cloves minced garlic
    1 chopped onion

    Dump everything except cilantro, lime juice and sugar in a large
    saucepan. Bring to a boil and simmer gently for 40 minutes or
    until chicken is very tender and sauce is reduced (adding cilantro
    about 15 minutes before done). Add lime juice, taste and add sugar
    if sauce is too tart. Serve over rice or in burritos.




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