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Herb Garden Springtime Chili




Source of Recipe


Peppers Mag


List of Ingredients




2 tablespoons chopped marjoram
1/4 cup snipped fresh chives
1/2 cup chopped fresh flat-leaf Italian parsley
2 tablespoons chopped fresh oregano
1/2 cup chopped fresh basil
1 cup canned tomatillos
One 4 1/2-ounce can mild green chiles
3/4 cup chicken broth
3 garlic cloves, minced
1/3 cup chopped scallions
2 tablespoons vegetable oil
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch cubes
1/2 tablespoon sugar
1/4 teaspoon green jalapeño powder
Salt to taste
1 tablespoon masa harina dissolved in 1/4 cup water
Boiled small spring potatoes

Recipe



1. In a food processor or blender, combine the marjoram, chives, parsley, oregano, basil, tomatillos, green chiles, and chicken broth. Pulse until the mixture is a very coarse puree, not smooth. Set aside. 2. In a heavy skillet, sauté the garlic and scallions in the vegetable oil until soft. Add the chicken; sprinkle in the sugar and brown the chicken well. Add the herb puree and jalapeño powder. Cook over low heat for 7 minutes. Taste and add salt as needed. Stir in the masa harina mixture and cook for 4 minutes more, until thickened. 3. Serve with boiled small spring potatoes.