Chicken Chili Verde

adopted from Bon Appetit by the blog "the parsley thief" - http://www.theparsleythief.com/2009/10/chicken-chili-verde.html

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs chicken thighs, boneless, skinless, cut into 1/2-inch pieces
•  flour
• 5  tablespoons olive oil
• 1 1⁄2 cups  chopped onions
• 1 1⁄2 tablespoons  minced garlic
• 3  poblano peppers, seeded & chopped
• 2  cubanelle peppers, seeded & chopped
• 2 1⁄2 cups frozen corn kernels, thawed
• 3  cups low sodium chicken broth
• 8  tomatillos, husked & coarsely chopped
• 1  tablespoon  chopped fresh oregano
• 1  tablespoon chili powder
• 1⁄2 tablespoon ground cumin
• 1⁄2 teaspoon paprika
• 1  cinnamon stick

Directions

1. Pour some flour into a shallow dish. Sprinkle half the chicken with salt & pepper. Coat with flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Tap any excess flour off the chicken pieces & add to the skillet. Saute for 10 minutes, or until golden brown. Repeat with remaining chicken. Transfer to a large, heavy pot.
2. Heat another tablespoon of oil in the same skillet. Add the onions & garlic & saute for 5 minutes, or until the onions are tender. Transfer to the pot with the chicken. Add another tablespoon of oil to the skillet & saute the peppers for 4 minutes; transfer to pot. Repeat with the corn, saute for 1 minute and transfer to the pot.
3. Add the broth, tomatillos, oregano, chili powder, cumin, paprika & cinnamon. Bring the mixture to a boil. Reduce the heat & simmer for 2 hours, stirring occasionally.
4. Serve with tortilla chips & a dollop of sour cream.