Chicken Chili Verde

Adapted from https://corporate.lundsandbyerlys.com/chicken-chili-verde/

I made this.

Servings: 8

INGREDIENTS

1 lb ground chicken
3 t kosher salt, divided
3/4 t black pepper, divided
3 T avocado oil, divided
1 1/2 c diced white onion
2 T chopped garlic
2 t ground cumin
1 t dried Mexican oregano
1/4 t cayenne pepper
16 oz jar medium roasted Salsa Verde (see note)
2 c chicken broth
1 can corn, drained
1 corn cannellini beans, drained
1 can great northern beans, drained


For homemade salsa verde:

12 tomatillos, husked and coarsely chopped
4 poblano peppers, roasted, peeled, seeded and chopped
2 serrano peppers, seeded and minced
1 t minced chipotle peppers in adobo sauce


For serving:

Shredded Colby Jack cheese
Chopped cilantro
Sour cream
Lime wedges
Cooked rice

STEPS

1) In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.

2) #Add flour to chicken and toss to evenly coat.

3) Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté for 5 minutes. Remove chicken.

4) Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).

5) Add garlic and sauté for 30 seconds.

6) Stir in salsa verde (from the jar, or made with tomatillos, poblanos, serranos, chipotle), cumin, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.

7) Stir in chicken broth, corn, beans, and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).


NOTES

Originally discovered by Dawn in 2013.

She substituted salsa verde for the tomatillos and peppers, and added the corn and beans.

Originally: 2 pounds boneless skinless chicken breasts, cut into ¾-inch pieces

Tip: To roast poblano peppers, place peppers on a baking sheet and place under broiler until skin turns black, rotating peppers to completely char outside. Immediately transfer to large bowl and cover with plastic wrap; let stand 10 minutes. Remove stems and peel skins off chili peppers. Slice peppers in half lengthwise and remove seeds and membrane.