© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chicagoland Chef du Jour
Servings: 4 to 6
I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Tweaked to perfection by moi! For chili with heat, do not remove the seeds from the jalapeño.
6 to 8 large fresh tomatillos, husked remove, cored and quartered
1 jalapeño, seeded with veins removed
2 tablespoons canola oil
2 pounds skinless chicken thighs, cut into bite size pieces
1 medium onion, chopped
3 garlic cloves, minced
2 4 ounce cans green chilies
2 teaspoons ground cumin
1 teaspoon ground coriander
2 14 ounce cans chicken broth
½ cup chopped cilantro, optional
1 teaspoon sea salt
1 12 ounce can white beans, northern
cheese, shredded, optional
Add oil to pot. Over medium heat, sautee chicken until no longer pink. About 3 to 4 minutes. Remove chicken from pot, set aside. In the mean time, in a food processor, make a flavor paste.
For the flavor paste, combine tomatillos and jalapeño and blend until thick and smooth. May need to make 2 batches. Add more oil if desired, add onions and garlic, sautee until tender, about 5 minutes. Careful not to burn the garlic.
Add chicken back to pot. Add cumin and coriander. Stir. Add the flavor paste, green chilis, chicken broth to the cooked chicken pieces. Simmer for at least 45 minutes or until desired thickness is achieved. Stir in cilantro before serving. Serve with warm rolled flour tortillas or crispy tortilla chips for dipping.