Chicken chili verde
By Chatelaine44
PREP TIME
10 min
TOTAL TIME
30 min
Serves
5
Photo, Roberto Caruso.
Ingredients
- 2 tbsp canola oil
- 1 large onion , chopped
- 3 garlic cloves , chopped
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 820 mL canned whole tomatillos , drained
- 1/4 cup water
- 8 skinless, boneless chicken thighs , thinly sliced
- 540-mL can navy beans , drained and rinsed
- 4 cups packed baby spinach
Optional toppings
- chopped avocado
- sliced jalapeños
- grated cheddar
- chopped cilantro
- crumbled tortilla chips
Instructions
- HEAT a pot over medium. Add oil, then onion. Cook until soft, about 6 min. Add garlic and spices. Cook for 30 sec. Add tomatillos, breaking them up into chunks with a wooden spoon. Reduce heat to medium-low. Simmer for 5 min.
- STIR in water and chicken. Increase heat to medium. Gently boil, stirring often, until chicken is cooked through, 7 to 8 min. Stir in beans and spinach until just wilted, about 1 min. Spoon into bowls and serve with desired toppings.
How to pit an avocado
[brightcove id=’826120421001′ width=’640′ height=’360′]
Nutrition (per serving)
- Calories
- 407,
- Protein
- 41 g,
- Carbohydrates
- 27 g,
- Fat
- 15 g,
- Fibre
- 7 g,
- Sodium
- 946 mg.
