Chicken Chili Verde via The Parsley Thief

I have been busy lately with more catering jobs, closer together, than I've had in a long time. Which is great! This chili is going to be an hors d'oeuvre filling at one of them. Of course, I made enough so that we could eat it for dinner as well. This recipe for Chicken Chili Verde requires a bit of effort to prep & saute the ingredients. But, once that's done, it cooks itself. It can be stored in the fridge & reheated, or frozen. So, it's a great recipe to make a double batch of & freeze half for another day.

Chicken Chili Verde

via The Parsley Thief

Serves 6

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2" pieces

flour

5 tablespoons olive oil

1 1/2 cup chopped onions

1 1/2 tablespoons minced garlic

3 poblano peppers, seeded & chopped

2 cubanelle peppers, sedded & 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

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.

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.

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.

Serve with tortilla chips & a dollop of sour cream.