Chicken Chili Verde

• 1 12 lbs chicken thighs, boneless, skinless, cut into 1/2-inch pieces
• flour
• 5 tablespoons olive oil
• 1 12 cups chopped onions
• 1 12 tablespoons minced garlic
• 3 poblano peppers, seeded & chopped
• 2 cubanelle peppers, seeded & chopped
• 2 12 cups frozen corn kernels, thawed
• 3 cups low sodium chicken broth
• 8 tomatillos, husked & coarsely chopped
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chili powder
• 12 tablespoon ground cumin
• 12 teaspoon paprika
• 1 cinnamon stick

1. Pour some flour into a shallow dish.
2. Sprinkle half the chicken with salt & pepper.
3. Coat with flour.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat.
5. Tap any excess flour off the chicken pieces & add to the skillet.
6. Saute for 10 minutes, or until golden brown.
7. Repeat with remaining chicken.
8. Transfer to a large, heavy pot.
9. Heat another tablespoon of oil in the same skillet.
10. Add the onions & garlic & saute for 5 minutes, or until the onions are tender.
11. Transfer to the pot with the chicken.
12. Add another tablespoon of oil to the skillet & saute the peppers for 4 minutes; transfer to pot.
13. Repeat with the corn, saute for 1 minute and transfer to the pot.
14. Add the broth, tomatillos, oregano, chili powder, cumin, paprika & cinnamon.
15. Bring the mixture to a boil.
16. Reduce the heat & simmer for 2 hours, stirring occasionally.
17. Serve with tortilla chips & a dollop of sour cream.

chicken, flour, olive oil, onions, garlic, peppers, cubanelle peppers, corn kernels, chicken broth, fresh oregano, chili powder, ground cumin, paprika, cinnamon

Taken from www.food.com/recipe/chicken-chili-verde-406422 (may not work)