Chicken Chili Verde
food.com/johnney
- 1 lb chicken breast, cut into cubes
- 2 tbsp vegetable oil
- 1/2 onion
- 2 cloves garlic
- salt and pepper to taste
- 1 tsp cumin
- 2 c chicken broth
- 1 large pablano chili, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1/2 yellow bell pepper, seeded and chopped
- 3/4 lb tomatillos, husks removed
- 1/4 c cilantro
In a saucepan cook onion in oil until translucent. Add garlic. Cook a couple minutes more. Remove onions and garlic from pan. Add chicken and cook until juices run clear. Add onions and garlic back to pan. Season with salt and pepper. Add the cumin. Add chicken broth. Bring to a boil and simmer, uncovered for 30 minutes. Add poblano, jalapeno, and bell pepper. In a food processor, puree the tomatillos and cilantro. Stir into the saucepan mixture. Cook for at least another 30 minutes.
Yield: 5 enchiladas, filled, and with extra sauce on top.