Herb Garden Springtime Chili |
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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Chili Nation—Jane and Michael Stern. If you do not have fresh herbs, then don’t bother with this recipe. Heat level is low. Ingredients:
2 tablespoons chopped fresh marjoram |
1/4 cup snipped fresh chives |
1/2 cup chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh oregano |
1/4 cup chopped fresh basil |
1 cup canned tomatillo |
1 (4 1/2 ounce) can mild green chilies |
3/4 cup chicken broth |
3 garlic cloves, minced |
1/3 cup chopped scallion |
2 tablespoons vegetable oil |
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes |
1/2 tablespoon sugar |
1/4 teaspoon green jalapeno powder (penderys.com) |
salt, to taste |
1 tablespoon masa harina (dissolved in 1/4 c. water) |
boiled small spring potato |
Directions:
1. In a food processor or blender, combine the marjoram, chives, parsley, oregano, basil, tomatillos, green chilies, and chicken broth.
2. Pulse until the mixture is a very coarse puree, not smooth; set aside.
3. In a big skillet, saute the garlic and scallions in the oil until soft.
4. Add in the chicken; sprinkle in the sugar and brown the chicken well.
5. Add in the herb puree and jalapeno powder.
6. Cook over low heat for 7 minutes.
7. Taste and add salt as needed.
8. Stir in the masa harina mixture and cook for 4 minutes, until thickened.
9. Serve with boiled small spring potatoes.
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