Chicken Chili Verde
This spicy dish is a wonderful meal for a chilly winter day! Serve with warm flour tortillas, shredded cheese, cilantro, a dollop of sour cream and a lime wedge.
- 2 pounds boneless skinless chicken breasts, cut into ¾-inch pieces
- 3 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 3 tablespoons flour
- 3 tablespoons canola oil, divided
- 1½ cups diced white onion
- 2 tablespoons chopped garlic
- 12 tomatillos, husked and coarsely chopped
- 4 poblano peppers, roasted, peeled, seeded and chopped
- 2 serrano peppers, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon minced chipotle peppers in adobo sauce
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon cayenne pepper
- 1 (14-ounce) can reduced sodium chicken broth
- Shredded Monterey Jack cheese
- Chopped cilantro leaves
- Sour cream
- Lime wedges
- In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
- Add flour to chicken and toss to evenly coat.
- Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté
for 5 minutes. Remove chicken.
- Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
- Add garlic and saute for 30 seconds.
- Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
- Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).
Tip: To roast poblano peppers, place peppers on a baking sheet and place under broiler until skin turns black, rotating peppers to completely char outside. Immediately transfer to large bowl and cover with plastic wrap; let stand 10 minutes. Remove stems and peel skins off chili peppers. Slice peppers in half lengthwise and remove seeds and membrane.