White “Green Chili”
Yield: 8 servings
- ½ c. flour
- 2 t. ground cumin
- 2 t. dried oregano
- ½ t. ground pepper
- 2 t. kosher salt
- 3 pounds boneless, skinless chicken pieces, *cut into 1½" cubes
- Olive oil to sauté
- 1 c. diced onion
- 3 cloves garlic, minced
- 1 T. chili powder
- 1 – 15 ounce can chopped tomatoes, drained
- 2 c. diced green chilies
- 3 tomatillos, husks removed, chopped
- Approx. 5 c. chicken broth
- Combine flour, cumin, oregano, pepper and salt in a flat dish or plate. In a large braising dish, heat a thin film of olive oil over medium heat. Lightly coat chicken pieces in seasoned flour and shake off excess flour. Working in batches if necessary, place an even layer of chicken in the hot pan and sear until lightly browned on all sides. Remove chicken to crock pot.
- Add a little more oil if necessary and add onions, sprinkle with a generous pinch of salt and continue to sauté until onions are transparent. Add garlic and chili powder and cook until fragrant, 30 seconds. Stir in tomatoes, green chilies and tomatillos and bring to a simmer. Add enough broth to barely cover chicken and simmer two hours or until tender.
- Alternatively, green chili can be transferred to a slow cooker and cooked for 4-6 hours until tender.
Notes: Boneless, skinless chicken breasts contain the least fat, but boneless, skinless thighs can take the abuse of the longer cooking in the Crockpot and they maintain their succulence.
Recipe provided by: Chef Shellie Kark, KitchenCUE
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