Chicken Chile Verde

Ingredients

• 3 lbs skinless chicken, boneless thighs cut into 1-1/2-inch pieces
• 2/3 cup all-purpose flour
• 5 tablespoons vegetables or canola oil
• 1 large red onion, coarsely chopped
• 6 medium garlic cloves, coarsely chopped
• 5 medium anaheim chilies, coarsely chopped
• 5 medium poblano peppers, coarsely chopped
• 2 cups low sodium chicken broth
• 2 cups medium-dice russet potatoes
• 15 medium tomatillos, husked and quartered
• 3 tablespoons coarsely chopped fresh oregano
• 1 tablespoon dried aleppo pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon smoked paprika

• 1 (3 inch)  cinnamon sticks
• 1 cup coarsely chopped fresh cilantro

Directions

1. 1

   1. Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add 1/3 of the chicken and sauté, stirring occasionally, until golden brown, about 10 minutes. Transfer to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid. Repeat with remaining chicken.

2. 2

   2. In the same frying pan, heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add mixture to the pot containing the chicken. Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat. Add Anaheim chiles and poblanos and sauté until tender, about 4 minutes. Transfer to the pot containing the chicken.

3. 3

   3. Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot. Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.

4. 4

   4. Stir cilantro into mixture. Transfer to a large serving bowl.