Recipe by aronsinvest
This came from chowhound. I used less cinnamon. Below is the original recipe. This can be made in the crock as well. I know most verdes don't include potatoes but this was so good. This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips. What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you are having a hard time locating it, use ancho chile powder. Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat.
- 3 lbs skinless chicken, boneless thighs cut into 1-1/2-inch pieces
- 2⁄3 cup all-purpose flour
- 5 tablespoons vegetables or 5 tablespoons canola oil
- 1 large red onion, coarsely chopped
- 6 medium garlic cloves, coarsely chopped
- 5 medium anaheim chilies, coarsely chopped
- 5 medium poblano peppers, coarsely chopped
- 2 cups low sodium chicken broth
- 2 cups medium-dice russet potatoes
- 15 medium tomatillos, husked and quartered
- 3 tablespoons coarsely chopped fresh oregano
- 1 tablespoon dried aleppo pepper
- 1 tablespoon ground cumin
- 1⁄2 teaspoon smoked paprika
- 1 (3 inch) cinnamon sticks
- 1 cup coarsely chopped fresh cilantro
Directions See How It's Made
- Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add 1/3 of the chicken and sauté, stirring occasionally, until golden brown, about 10 minutes. Transfer to a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid. Repeat with remaining chicken.
- In the same frying pan, heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add mixture to the pot containing the chicken. Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat. Add Anaheim chiles and poblanos and sauté until tender, about 4 minutes. Transfer to the pot containing the chicken.
- Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot. Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.
- Stir cilantro into mixture. Transfer to a large serving bowl.