Chicken Chili Verde

Several weeks ago I made homemade tamales for an intimate dinner party.  (Definitely a "Dirty Girl" Dish... I'll have to share that one another time.)  In preparation I shopped around for all fresh ingredients, but came up empty on the tomatillos.  The market that I usually get them from was completely sold out!  At another local grocer I found canned tomatillos, which I thought was a little risky, but what was a girl to do?  Tamales had to be made.  I bought several cans but only ended up using one for the sauce.

Tonight I decided to put that other can to use.  Watch out!  This chili has so much flavor, you may never make red again.

Chicken Chili Verde

1 Tbsp. extra virgin olive oil

1 lb. 98% fat free ground chicken breast

3 cloves of garlic (minced)

1 small white onion (chopped)

3 serrano chili peppers (thinly sliced)

2 jalapeno peppers (thinly sliced)

1/2 red pepper (diced)

28 oz. can of tomatillos (La Costena brand) previously processed n blender

1 1/2 cups frozen whole kernel corn

1 Tbsp. fresh cilantro (chopped)

Warm olive oil in a stainless steel skillet over medium flame.  Add garlic and onions and saute for about two minutes.  Then add peppers and saute for another minute or two.  

Add ground chicken and break it up in pan using a wooden spoon.  When chicken is cooked, stir in tomatillos and bring to a boil.  Add corn and cilantro.  Cover and simmer.  

For Clean Girl version:  Serve in a bowl and eat with a spoon.

For Dirty Girl Version:  Serve with multi grain tortilla chips and Fage 0% Fat Greek Yogurt.  Both ways are super yummy!