Low Fat Chili Verde

More super recipes!

I saved the base of this recipe from an old Sunset magazine recipe. The tastes were incredible.

• 3 pounds boned and skinned chicken thighs (no cheating by keeping the skin!)
• 1 large yellow onion
• 3 cloves garlic
• 8 oz can of chicken broth
• 1 tsp. oregano
• 1/2 tsp. cumin
• 1 tbs. white wine vinegar
• 2 large green bell peppers, chopped
• 1/2 cup fresh cilantro, chopped
• 8 oz can of chopped green chilies (these are not hot)

Cut the meat into 1-inch cubes.

In a large sauce pan, combine onion, garlic, broth, oregano, and cumin. Boil on high heat until the liquid evaporates and the vegetables begin to leave bits of brown in the pan when you stir them.  Keep stirring, don't let them burn. This takes about 10 minutes.  Add 2 tablespoons of water to the pan to release the brown bits. Keep stirring until this liquid is gone, then add two tablespoons more.  Do this three or four times until the whole mess is a rich dark brown.

When the browning is done, add the vinegar and one more tablespoon water.  When the pan is again dry add the chicken, peppers, cilantro, chilies, and another tablespoon of water. Cover and simmer over low heat, stirring often, until chicken is just done (not pink).

Transfer to a bowl.  Serve as is with tortillas, rice, or beans.