Herb Garden Springtime Chili

• 2 tablespoons chopped fresh marjoram
• 14 cup snipped fresh chives
• 12 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• 14 cup chopped fresh basil
• 1 cup canned tomatillo
• 1 (4 1/2 ounce) can mild green chilies
• 34 cup chicken broth
• 3 garlic cloves, minced
• 13 cup chopped scallion
• 2 tablespoons vegetable oil
• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 12 tablespoon sugar
• 14 teaspoon green jalapeno powder (penderys.com)
• salt, to taste
• 1 tablespoon masa harina (dissolved in 1/4 c. water)
• boiled small spring potato

1. In a food processor or blender, combine the marjoram, chives, parsley, oregano, basil, tomatillos, green chilies, and chicken broth.
2. Pulse until the mixture is a very coarse puree, not smooth; set aside.
3. In a big skillet, saute the garlic and scallions in the oil until soft.
4. Add in the chicken; sprinkle in the sugar and brown the chicken well.
5. Add in the herb puree and jalapeno powder.
6. Cook over low heat for 7 minutes.
7. Taste and add salt as needed.
8. Stir in the masa harina mixture and cook for 4 minutes, until thickened.
9. Serve with boiled small spring potatoes.

fresh marjoram, chives, parsley, fresh oregano, fresh basil, canned tomatillo, green chilies, chicken broth, garlic, scallion, vegetable oil, chicken breasts, sugar, salt, masa harina, potato

Taken from www.food.com/recipe/herb-garden-springtime-chili-293010 (may not work)