CINNAMON CHICKEN CHILI VERDE

MEDIA GALLERY
cinnamon chicken chili verde

A fabulous authentic Mexican style Chicken Chili Verde recipe with Ceylon Cinnamon, Tomatillos, Jalapenos and Potato. Subtle use of Ceylon Cinnamon is an essential part of Mexican derived recipes, especially so for this recipe. While we used a whole chicken because the bones and other parts give it better flavor you can just as easily use chicken breast.

In this recipe we used Jalapenos which is not as hot as Serrano peppers and gives it just the right amount of kick. If you live in area where Tomatillos cannot be found easily use Green Bell Pepper which works pretty well. If you want to add other vegetables instead of cooking them separately you can also do that. The cook time can vary depending how much time you have. While the recipe is pretty well cooked in two hours, for best results it is best to slow cook it for 4 hours which makes the chicken very soft and melt in your mouth. Whatever said and done this is a fabulous mouthwatering dish. Served over rice it is fantastic.

Prep Time : 60 Minutes
Cook Times : 2 - 4 hours
Serves : 4 - 6 people

INGREDIENTS

1 whole chicken (4 lbs.) cleaned and cut into 1 inch cubes
2 tsp. Ceylon Cinnamon powder or 2 Ceylon Cinnamon sticks
3 tsp. salt and 1 tsp fresh black pepper ((Learn about salting here)
2 tbsp. vegetable oil
8 tomatillos, husked and quartered (12 oz)
2 fresh jalapeno peppers, chopped
1 tbsp. crushed garlic
1/2 bunch cilantro (1.41 oz.)
3 cups chicken stock
1 cup water
1 onion, diced
2 tbsp. ground cumin
2 tsp. dried oregano
1 bay leaf
2lbs potato, peeled and cubed

DIRECTIONS

Pat chicken dry with a paper towel after cleaning. Season chicken pieces with salt and black pepper. Mix well and set aside.
Remove soft husks from Tomatillos, cut into quarters and bake in toaster oven for 10 minutes at 450 degrees F.
Heat 1 tbsp. vegetable oil in a large pan over medium-high heat. Cook chicken in small batches at a time, until browned on all sides. About 15 minutes total. Set aside.
Place tomatillos, jalapeno peppers, Ceylon Cinnamon powder, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
Heat 1 tbsp. of vegetable oil over medium-low heat in a large pan. Stir in onion and fry until soft and translucent. About 10 minutes.
Add cumin, oregano, and bay leaf and cook for 1 minute.
Add chicken to cooked onion and spice mixture and mix well. Cook for 5 minutes
Pour in tomatillo mixture and 1 cup of water. Bring to a boil, decrease heat to low and cook covered, until the meat is very soft. About 3 hours.
Stir in potatoes and cook until they are easily pierced with a fork, about 25 minutes.

buy_cinnamon_powder

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.