Chicken Chili Verde
Source of Recipe
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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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