Chicken Chili Verde

4.2(67)

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the [Layered Rice Salad](/recipes/food/views/3013) and the Toasted [Jalapeño Corn Bread](/recipes/food/views/3014) .

by Epicurious·published 2004-08-20

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Servings

Serves 12

Total time

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Calories / serving

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Ingredients (19)

serves

3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieceschicken-thighs
5 tablespoons all purpose flourflour
7 tablespoons olive oilolive-oil
3 cups chopped onionsonion
3 tablespoons chopped garlicgarlic
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick stripsbell-pepper
5 cups frozen corn kernels, thawedcorn
6 cups canned low-salt chicken broth
12 tomatillos,** husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon driedoregano
2 tablespoons chili powderchili-powder
1 tablespoon ground cumincumin
1 teaspoon paprikapaprika
2 cinnamon stickscinnamon
1 cup chopped fresh cilantrocilantro
Tortilla chipstortilla-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.

01Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
02Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
03Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
04Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

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