Chicken Chile Verde

Name: Chicken Chile Verde
Ingredients: 3 lbs skinless chicken, boneless thighs cut into 1-1/2-inch pieces; 23 cup all-purpose flour; 5 tablespoons vegetables or 5 tablespoons canola oil; 1 large red onion, coarsely chopped; 6 medium garlic cloves, coarsely chopped; 5 medium anaheim chilies, coarsely chopped; 5 medium poblano peppers, coarsely chopped; 2 cups low sodium chicken broth; 2 cups medium-dice russet potatoes; 15 medium tomatillos, husked and quartered; 3 tablespoons coarsely chopped fresh oregano; 1 tablespoon dried aleppo pepper; 1 tablespoon ground cumin; 12 teaspoon smoked paprika; 1 (3 inch) cinnamon sticks; 1 cup coarsely chopped fresh cilantro

16 ingredients

15 steps

Ingredients

3 lbs skinless chicken, boneless thighs cut into 1-1/2-inch pieces
23 cup all-purpose flour
5 tablespoons vegetables or 5 tablespoons canola oil
1 large red onion, coarsely chopped
6 medium garlic cloves, coarsely chopped
5 medium anaheim chilies, coarsely chopped
5 medium poblano peppers, coarsely chopped
2 cups low sodium chicken broth
2 cups medium-dice russet potatoes
15 medium tomatillos, husked and quartered
3 tablespoons coarsely chopped fresh oregano
1 tablespoon dried aleppo pepper
1 tablespoon ground cumin
12 teaspoon smoked paprika
1 (3 inch) cinnamon sticks
1 cup coarsely chopped fresh cilantro

Directions

1

Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper.
2

Heat 1 tablespoon of the oil in a large frying pan over medium heat.
3

Add 1/3 of the chicken and saute, stirring occasionally, until golden brown, about 10 minutes.
4

Transfer to a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid.
5

Repeat with remaining chicken.
6

In the same frying pan, heat 1 tablespoon of the oil over medium-high heat.
7

Add onion and garlic and saute until soft, about 5 minutes.
8

Add mixture to the pot containing the chicken.
9

Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat.
10

Add Anaheim chiles and poblanos and saute until tender, about 4 minutes.
11

Transfer to the pot containing the chicken.
12

Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot.
13

Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.
14

Stir cilantro into mixture.
15

Transfer to a large serving bowl.