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Chicken Chili Verde chili, tex-mex, chicken 1 dry chipotle chile, 1 (optional) 1 tablespoon dry oregano 8 skinned & boned chicken 1 thighs 4 oz can diced green chilis 1 cup chicken broth 1/2 cup cilantro 1 teaspoon ground cumin 2 tablespoon lime juice 1 sugar, (as needed) 1 lb tomatillos, fresh, 1 peeled, quartered 3 centiliter minced garlic 1 onion; chopped Dump everything except cilantro, lime juice and sugar in a large saucepan. Bring to a boil and simmer gently for 40 minutes or until chicken is very tender and sauce is reduced (adding cilantro about 15 minutes before done). Add lime juice, taste and add sugar if sauce is too tart. Serve over rice or in burritos. Amount Per Serving Calories 292 Calories from Fat 107 Percent Total Calories From: Fat 37% Protein 38% Carb. 25% Nutrient Amount per % Daily Serving Value Total Fat 12 g 18% Saturated Fat 3 g 15% Cholesterol 90 mg 30% Sodium 466 mg 19% Total Carbohydrate 19 g 6% Dietary Fiber 2 g 7% Sugars 0 g Protein 28 g Vitamin A 74% Vitamin C 170% Calcium 0% Iron 18% From: mardi@nospam.wco.com (Mardi Wetmore) Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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