Ingredients: |
Ingredients: 2 tablespoons canola oil, divided
1 lb. boneless skinless chicken thighs, cut into 1/2-inch pieces
1 medium onion, chopped
1 (4-oz.) can roasted diced chiles or diced jalapeño chiles
2 large garlic cloves, minced
3 (11-oz.) cans tomatillos, drained, crushed
1 (32-oz.) carton lower-sodium chicken broth
1 (16-oz.) bag frozen corn, thawed
1 teaspoon dried oregano
1/2 tablespoon mild or medium chili powder
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/4 cup masa harina or 3 tablespoons cornstarch*
6 tablespoons water
2 cups shredded pepper Jack cheese
1 cup chopped cilantro
Tortilla chips
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Directions: |
Directions:1. Heat 1 tablespoon of the oil in large pot over medium-high heat until hot. Cook chicken 3 to 5 minutes or until lightly browned, stirring occasionally. Remove chicken.
2. Add remaining 1 tablespoon oil, onion and chiles to pot; cook 5 minutes or until tender and lightly colored, stirring frequently. Add garlic during last minute of cooking.
3. Return chicken and any accumulated juices to pot. Stir in tomatillos, broth, corn, oregano, chili powder, cinnamon stick, cumin and paprika. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Reduce heat to medium-low to low; simmer 1 1/2 to 2 hours or until mixture is reduced and slightly thickened, stirring occasionally. Remove cinnamon stick.
4. Combine masa harina and water in small bowl. Whisk into chicken mixture until thoroughly combined; cook 5 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Stir in cilantro. Serve warm with tortilla chips. (Dip may be served in slow cooker on low.) (Dip can be made 4 days ahead. Cover and refrigerate.)
TIP *Masa harina is a corn flour used to make corn tortillas. It’s made from dried corn kernels that have been soaked in lime and water and made into masa, which means dough. When the masa is dried and ground, it becomes masa harina. It can be found in the Hispanic section of supermarkets or next to flour in the baking section.
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This recipe for Warm Chicken Chile Verde Dip is from