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Receta Chicken chili verde

by william ruiz

Ingredientes

102 pounds boneless chicken thigh, cut 1\"cubes 2.5lbs flour, 4qts. vegetable shortening 25.5 pounds onion, chopped 3.5lbs garlic, chopped 4-#10cans anaheim chili, roasted n chopped 17 pounds green peppers, chopped 10gal frozen corn, thawed

13gal chicken broth 10-#10cans Tomatilloes, rough chopped 1qt oregano dried, 1qt chili powder 1qt ground cumin, slightly roasted 2cups paprika 2gal cilantro, chopped

Direcciones

1. Sprinkle chicken with salt and pepper. Coat with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until golden brown. Transfer to large pot. Repeat with oil and chicken til all chicken is done. Do not use all the oil.
2. Heat oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender. Transfer to pot with chicken.
3. Heat oil in same skillet over medium-high heat. Add green bell peppers and sauté until tender. Transfer to pot with chicken.
4. Heat oil in same skillet and sauté half of corn until tender. Transfer to pot with chicken.
5. Repeat with remaining oil and corn.
6. Add chicken broth, tomatilloes, oregano, chili powder, cumin, paprika to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 4-6 hours.
7. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
8. Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

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