How 'bout them apples?!! Al always used to say, "I like them in my pie!" Sniff Sniff
(serves 8)
2 lbs. tomatillos, husked
3 t. canola oil, plus more for tortillas
3 lbs. boneless, skinless chicken breast halves, cut into 1" pieces
Sea* salt and freshly* ground pepper
1 sweet* onion, chopped
6 cloves garlic, smashed
2 lb. Cubanelle peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 T. cumin
1 cup low sodium chicken broth
2 T. packed light brown sugar
1 T. lime zest
8 white corn tortillas
1 cup sour cream
4 scallions, sliced
Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 T. oil. Broil tomatillos on a baking sheet and rub with 1 t. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 mins. Allow to cool slightly. Chop and place in a large slow cooker. Pat chicken dry and sprinkle with S&P. Warm 2 T. oil in a large skillet over med.-high heat. Working in batches, brown chicken on all sides, about 5 mins. per batch. Transfer browned chicken to slow cooker. Add 2 t. oil to skillet. Add onion, garlic, both peppers, and cumin, season with S&P, and cook, stirring occasionally, until onions and peppers begin to soften, about 10 mins. Add chicken broth, sugar and lime zest and cook for 2 mins, stirring and scraping up any browned bits from bottom of pan. Pour mixture over chicken in slow cooker. Cover and cook on low until chicken is tender and veggies. are very soft, 6-7 hours. Season with more S&P, if desired. Preheat oven to 350. Line a baking sheet with parchment. us a sharp paring knife or a cookie cutter to cut ghost shapes out of tortillas. Brush about 1 t. oil on both side of tortillas and place on baking sheet. Bake until crisp, about 15 mins. Remove from oven, then sprinkle with slat. Serve chili with sour cream, scallions and tortilla ghosts.
"Those who leave everything in God's hands will eventually see God's hand in everything."
Love,
MM
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