Chicken Chili Verde Recipe

Name: Chicken Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces; 5 tablespoons all purpose flour; 7 tablespoons olive oil; 3 cups chopped onions; 3 tablespoons chopped garlic; 1 1/2 cups chopped fresh Anaheim chilies* (about 4); 2 green bell peppers, cut lengthwise into 1/4-inch-thick strips; 5 cups frozen corn kernels, thawed; 6 cups canned low-salt chicken broth; 12 tomatillos,** husked, coarsely chopped; 2 tablespoons chopped fresh oregano or 1 tablespoon dried; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon paprika; 2 cinnamon sticks; 1 cup chopped fresh cilantro; Tortilla chips; *Also known as California chilies. Available at Latin American markets and many supermarkets.; **A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Servings: persons

3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
5 tablespoons all purpose flour
7 tablespoons olive oil
3 cups chopped onions
3 tablespoons chopped garlic
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
5 cups frozen corn kernels, thawed
6 cups canned low-salt chicken broth
12 tomatillos,** husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortilla chips
*Also known as California chilies. Available at Latin American markets and many supermarkets.
**A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

1
Sprinkle chicken with salt and pepper.
2
Coat with flour.
3
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
4
Add half of chicken to skillet and saute until golden brown, about 10 minutes.
5
Transfer to large pot.
6
Repeat with 1 tablespoon oil and remaining chicken.
7
Heat 2 tablespoons oil in same skillet over medium-high heat.
8
Add onions and garlic; saute until onions are tender, about 5 minutes.
9
Transfer to pot with chicken.
10
Heat 1 tablespoon oil in same skillet over medium-high heat.
11
Add Anaheim chilies and green bell peppers.
12
Saute until tender, about 4 minutes.
13
Transfer to pot with chicken.
14
Heat 1 tablespoon oil in same skillet.
15
Saute half of corn until tender, about 2 minutes.
16
Transfer to pot with chicken.
17
Repeat with remaining 1 tablespoon oil and corn.
18
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot.
19
Bring liquid to boil.
20
Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours.
21
(Can be prepared 1 day ahead.
22
Refrigerate until cool.
23
Cover and keep refrigerated.
24
Rewarm over medium heat before continuing.)
25
Mix cilantro into chili.
26
Transfer to large serving bowl.
27
Garnish with tortilla chips and serve.

2033

kcal

Calories

Fat

145

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces, 5 tablespoons all purpose flour, 7 tablespoons olive oil, 3 cups chopped onions, and more.

Yes, Chicken Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili Verde

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