Green Chile
Yield
1 batchPrep
30 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
chicken breasts
boneless, cut in 1/2 inch cubes |
|
| 2 | each |
onions
sliced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cumin
|
|
| 2 | teaspoons |
red hot chili pepper, dried
ground |
|
| 1 | tablespoon |
red pepper flakes
|
|
| 1 | each |
tomatoes
chopped |
|
| 1 | can |
tomatillos
chopped |
*
|
| 4 | pounds |
green chili peppers
chopped |
|
| 4 | cups |
chicken broth
|
|
| 3 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
chicken breasts
boneless, cut in 1/2 inch cubes |
|
| 2 | each |
onions
sliced |
|
| 1E+1 | ml |
garlic
minced |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cumin
|
|
| 1E+1 | ml |
red hot chili pepper, dried
ground |
|
| 15 | ml |
red pepper flakes
|
|
| 1 | each |
tomatoes
chopped |
|
| 1 | can |
tomatillos
chopped |
*
|
| 1.8 | kg |
green chili peppers
chopped |
|
| 946 | ml |
chicken broth
|
|
| 45 | ml |
cornstarch
|
|
Directions
Cut chicken breasts into ½ inch cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos.
Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat.
It is best to do it in two or three small batches.
Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft.
Add oregano, cumin, and red chile, and cook for two or three minutes.
Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chiles, and chicken broth.
Bring to a boil and simmer for 3 to 4 hours. Add water as necessary to maintain the desired consistency.
Add 3 to 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.
