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      RECIPE TITLE "Mexican chicken chili verde" courtesy of

    yieldsserves 4 to 6 time6 hrs + 5 minsdifficultyvery easy


    3 pounds skinless boneless chicken breast, 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


    1. Season chicken with salt and pepper and coat with flour. In a heavy large skillet, heat 1 tablespoon oil over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
    2. Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion and garlic mixture to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
    3. Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours.
    4. This dish can be prepared 1 day ahead. When finished cooking, you can refrigerate until cool. Cover and keep refrigerated. Reheat over medium heat before continuing.
    5. When ready to serve, mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

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