CHICKEN CHILI VERDE

• servings: 4-6

Ingredients

5 scallions, trimmed and roughly chopped

1 (28-ounce) can whole or crushed tomatillos, drained if whole

1 (27-ounce) can whole fire-roasted green chiles, drained

1 jalapeño (optional)

4 medium garlic cloves, peeled

¼ cup roughly chopped fresh cilantro, plus more for garnish

1 tablespoon olive oil or canola oil

2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

1 medium yellow onion, diced

Kosher salt and freshly ground black pepper

2 cups low-sodium chicken stock

1 (15.5-ounce) can chickpeas, drained and rinsed

1½ teaspoons ground cumin

1½ teaspoons dried oregano

1 teaspoon ground coriander

Juice of 1 lime

¼ cup crumbled Cotija or shredded

Monterey Jack cheese, for garnish

Cooked white rice and/or tortillas, for serving

Directions

1. Measure out ½ cup of the scallion greens and set aside for garnish. Place the remainder in a blender and add the tomatillos, fire-roasted chiles, jalapeño if using), garlic, and cilantro and puree until just smooth.

2. In a medium pot, heat the oil over medium heat.

Add the chicken and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is just translucent and the chicken has lightly browned and isn't sticking to the bottom of the pot, about 10 minutes. Add the chicken stock and scrape the bottom of the pan to deglaze it, then add the tomatillo puree, chickpeas, cumin, oregano, and coriander and stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook until the chili is flavorful and thickened, about 2 hours.

3. Taste and add salt and pepper if needed, then stir in the lime juice before serving. Top each bowl with the reserved scallion greens, cilantro, and cheese. Serve with rice and/or tortillas.