Chicken Chile Verde

1. 1

   ["In large, heavy saute pan, heat oil. Spread chicken evenly in pan. Let it sit till it browns, then turn it over. Brown the other side. Stir, breaking up any large chunks. Add onion, continue to brown. You may need to add a few tablespoons of water, occasionally, to keep it from burning or sticking. Add green chilies. You may remove seeds or leave them in for extra heat. Continue to stir, brown and deglaze. In India, they call this method ""bhuna"". The trick is to get good, even browning. Then add chicken broth and water. Cover and simmer for 45 minutes, on very low heat. Dissolve cornstarch in 1/4 c water; add, stirring till thickened. Salt to taste. Add a squeeze or two of lime juice. Serve with warm tortillas and top with chopped cilantro."]

* Per serving · 4 servings · Values may vary.

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