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Chicken Tomatillo Chile Verde

Source of Recipe


From "A Flash in the Pan" by Brooke Dojny






List of Ingredients



• 1 can (12 ounces) tomatillos, drained
  
• 3 Tbsp yellow cornmeal
  
• 2 tsp chili powder
  
• 1 tsp ground cumin
  
• 1-1/4 pounds skinless, boneless chicken breasts
  
• 1/4 tsp salt
  
• 4 Tbsp corn or vegetable oil
  
• 1-1/3 cups reduced-sodium-and-fat chicken broth
  
• 1 can (2 ounces) chopped green chilies, with liquid
  
• 2 thin green onions, finely chopped
  
• 2 Tbsp finely chopped cilantro
  
• Freshly ground black pepper
  






Instructions



1. Cut the drained tomatillos roughly into quarters and set aside. Stir together the cornmeal, chili powder and cumin; set aside. Cut the chicken breasts on the diagonal into 1-inch-thick strips. Sprinkle lightly with some of the salt. Dredge in cornmeal mixture and set aside. Reserve remaining mixture; there should be about a tablespoon.
   
   
2. Set a heavy skillet over medium-high heat and pour 2 tablespoons oil into the pan. When hot, put half of chicken into the pan, and brown for about 2 minutes. Remove from the pan and repeat with remaining oil and coated chicken.
   
   
3. Set chicken aside and put reserved cornmeal mixture into skillet, followed by the broth, tomatillos, and green chilies. Bring to a boil, reduce heat, and simmer 5 minutes to thicken lightly. Put chicken back into pan and simmer 2 to 3 minutes, or until cooked through. Stir in green onions and cilantro; season with a little salt and pepper. Simmer about 1 minute and serve.
   
   Makes 4 servings.