Chicken chili verde Recipe
Ingredients
- 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
Directions
- 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.
- Heat oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender. Transfer to pot with chicken.
- Heat oil in same skillet over medium-high heat. Add green bell peppers and sauté until tender. Transfer to pot with chicken.
- Heat oil in same skillet and sauté half of corn until tender. Transfer to pot with chicken.
- Repeat with remaining oil and corn.
- 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.
- (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
- Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 400 servings | |
| Calories 361 | |
| Calories from Fat 208 | 58% |
| Total Fat 23.32g | 29% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 2.94g | |
| Cholesterol 77mg | 26% |
| Sodium 282mg | 12% |
| Potassium 539mg | 15% |
| Total Carbs 19.96g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.08g | 2% |
| Protein 20.06g | 32% |
