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
1 whole chicken (4 lbs.) cleaned and cut into 1 inch cubes
2 tsp. Ceylon Cinnamon powder or 2 Ceylon Cinnamon sticks
