Chicken Chile Verde
This makes a lot but the leftovers are great!
3 pounds boneless, skinless chicken thighs, cut into bitesize
pieces
2/3 cup all-purpose flour
5 tbsp vegetable or canola oil
1 large red onion, chopped
6 medium cloves garlic, chopped
5 Anaheim chiles, roughly chopped
5 poblano Chiles, roughly chopped
2 cups chicken broth
2 cups russet potatoes, cut into bite size pieces
15 medium tomatillos, husked and quartered (or canned tomatillos )
3 tbsp chopped fresh oregano
1 tbsp dried aleppo pepper
1 tbsp ground cumin
1/2 teaspoon smoked paprika
1 cinnamon stick
1 cup chopped fresh cilantro
Pat the chicken dry, toss with the flour, and season with
salt and pepper.
Heat 1 tbsp of the oil in large skillet over medium heat. Add one-third of
the chicken to pan and sauté, stirring occasionally, until golden brown.
Transfer to a large heavy-bottomed stew pot. Repeat with the remaining
chicken.
In the same skillet, heat another tbsp oil over medium-high heat.
Add onions and garlic; sauté until soft, about 5 minutes. Add the
mixture to the pot with the chicken.
Heat 1 tablespoon oil in the same skillet over medium-high heat. Add the
Anaheim chiles and poblanos, and sauté until tender. Transfer to the pot
with the chicken.
Add the chicken broth, potatoes, tomatillos, oregano, aleppo pepper,
cumin, paprika, and cinnamon stick to the pot. Bring to a boil over
high heat, then reduce to medium-low and simmer until mixture
thickens and potatoes are tender, stirring occasionally, about 1 1/2
hours.
Sprinkle cilantro over the top as it is served.
Serves 12
|
