Labadie Recipe Database

Name Warm Chicken Chile Verdo Dip Number of People 12 List of Ingredients 2 T canola oil, divided 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch pieces 4 oz. diced green chiles 2 large cloves garlic, minced 28 oz. canned tomatillos, drained and crushed 32 oz. low-sodium chicken broth 16 oz. frozen corn, thawed 1 tsp. dried oregano 1/2 T mild or medium chili powder 1 cinnamon stick 1 tsp. ground cumin 1 tsp. paprika 3 T cornstarch 6 T water 2 cups shredded Pepper Jack cheese 1 cup choppped cilantro tortilla chips Description Heat 1 T oil in large pot over medium-high heat until hot.  Cook chicken for 3 to 5 minutes or until lightly browned, stirring occasionally.  Remove chicken. Add remaining 1 T oil, onion and chiles to pot; cook 5 minutes or until tender and lightly colored, stirring frequently.  Add garlic during last minute of cooking. Return chicken and any accumulated juices to pot.  Stir in tomatillos, broth, corn, oregano, chili powder, cinnamon stick, cumin and paprika.  Bring to a boil, stirring to scrape up any browned bits from bottom of pot.  Reduce heat to low; simmer 1 1/2 to 2 hours or until mixture is reduced and slightly thickened, stirring occasionally.  Remove cinnamon stick. Combine corn starch and water in small bowl.  Whisk into chicken mixture until thoroughly combined; cook 5 minutes or until thickened, stirring occasionally.  Stir in cheese until melted.  Stir in cilantro.  Serve warm with tortilla chips. Time 25 minutes + cooking Difficulty (1-5) 1 Notes Makes 8 cups. Dip may be served in a slow cooker on warm.   May be made 4 days ahead.  Cover and refrigerate. Per 2 T.:  40 calories, 2 g total fat, 3 g protein, 2.5 g carbohydrate, 5 mg cholesterol, 80 mg sodium, .5 g fiber Image