Chicken chili verde
51
- Prep Time10 mins
- Total Time30 mins
- Makes5 servings
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.
Nutrition (per serving)
Calories 407, Protein 41g, Carbohydrates 27g, Fat 15g, Fibre 7g, Sodium 946mg.