Green Chile Chicken With Tortillas Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 pound skinless, boneless chicken thighs or breasts,cut into 1-inch chunks | ||
| Yellow cornmeal | 2 Tablespoon | |
| Chili powder | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Chicken broth | 2 Cup (16 tbs) | |
| Tomatillos | 1 Cup (16 tbs), drained | |
| Green chiles | 1 Can (10oz), chopped | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| Corn tortillas | 8 | |
| Lettuce | 4 Cup (16 tbs), shredded | |
Directions
1. In a large frying pan, heat oil over medium-high heat. Add chicken chunks and cook, stirring, until golden, about 4 minutes. Sprinkle corn-meal, chili powder, and cumin over chicken and cook, stirring, 1 minute. Stir in broth, tomatillos and chiles. Simmer, stirring often and mashing tomatillos, until sauce is slightly thickened, about 5 minutes. Stir in cilantro and simmer 30 seconds.
2. Warm tortillas in microwave-safe plastic wrap in a microwave oven for about 30 seconds on high. Spoon chicken with sauce into warm tortillas. Add lettuce. Roll up and eat by hand or with knife and fork
2. Warm tortillas in microwave-safe plastic wrap in a microwave oven for about 30 seconds on high. Spoon chicken with sauce into warm tortillas. Add lettuce. Roll up and eat by hand or with knife and fork
Chef
