 |
Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
|
Ingredients:
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1/2-inch pieces |
flour |
5 tablespoons olive oil |
1 1/2 cups chopped onions |
1 1/2 tablespoons minced garlic |
3 poblano peppers, seeded & chopped |
2 cubanelle peppers, seeded & chopped |
2 1/2 cups frozen corn kernels, thawed |
3 cups low sodium chicken broth |
8 tomatillos, husked & coarsely chopped |
1 tablespoon chopped fresh oregano |
1 tablespoon chili powder |
1/2 tablespoon ground cumin |
1/2 teaspoon paprika |
1 cinnamon stick |
Directions:
1. Pour some flour into a shallow dish. Sprinkle half the chicken with salt & pepper. Coat with flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Tap any excess flour off the chicken pieces & add to the skillet. Saute for 10 minutes, or until golden brown. Repeat with remaining chicken. Transfer to a large, heavy pot.
2. Heat another tablespoon of oil in the same skillet. Add the onions & garlic & saute for 5 minutes, or until the onions are tender. Transfer to the pot with the chicken. Add another tablespoon of oil to the skillet & saute the peppers for 4 minutes; transfer to pot. Repeat with the corn, saute for 1 minute and transfer to the pot.
3. Add the broth, tomatillos, oregano, chili powder, cumin, paprika & cinnamon. Bring the mixture to a boil. Reduce the heat & simmer for 2 hours, stirring occasionally.
4. Serve with tortilla chips & a dollop of sour cream.
|
|