INGREDIENTS
- 1 can (11ounce) tomatillos (or 7 or 8 fresh tomatillos husks removed), quartered
- 1 jalapeño pepper, halved and seeded
- 2 tablespoon vegetable oil
- 2 pound boneless, skinless chicken thighs cut into 1inch pieces
- 1 medium (about 1 cup) onion, chopped
- 3 clove garlic, minced
- 2 can (4 1/2ounce) diced green chilies
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 can (14 1/2ounce) low sodium chicken broth
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- Tortilla chips or strips (optional)
DIRECTION
- Make the flavor paste
- Combine tomatillos and jalapeño in blender or food processor.
- Blend until thick and smooth about 1 minute. Set aside.
- Brown the chicken span aside set and Remove minutes. 4 to 3 brown until cook chicken the add hot, is oil Once heat.
- Medium high over heat oven.
- Make the chili
- Add onion to Dutch oven and sauté until translucent about 3 minutes.
- Add garlic, sauté 1 minute, and then add the chicken, chilies, cumin, coriander, broth, and flavor paste.
- Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
- To serve
- Stir in cilantro and salt. Serve hot with tortilla chips, if desired.
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