Ingredients

3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces

5 tablespoons all purpose flour

7 tablespoons olive oil

• 3 cups chopped onions
• 3 tablespoons chopped garlic
• 1 1/2 cups chopped fresh Anaheim chilies* (about 4)
• 2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
• 5 cups frozen corn kernels, thawed

• 6 cups canned low-salt chicken broth
• 12 tomatillos,** husked, coarsely chopped
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 2 cinnamon sticks

• 1 cup chopped fresh cilantro
• Tortilla chips

• *Also known as California chilies. Available at Latin American markets and many supermarkets.
• **A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Description

In New Mexico, Chili Verde Is Prepared With Lots Of Meat — And No Beans. This Recipe Uses Chicken, And You Can Make It Spicier By Adding Jalape?o...

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