Nothing Like Chile Verde

• 2 tablespoons vegetable oil (or as needed for pan-frying)
• 12 ounces chicken meat, cut into pieces
• 14 teaspoon ground cloves
• 14 cup packed fresh parsley, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• salt and black pepper
• 4 garlic cloves, minced
• 7 ounces canned crushed tomatoes
• 1 jalapeno, minced (or other hot pepper to taste)
• 12 medium yellow onion, diced small (or more, or less, or none, per your taste)
• 1 tablespoon lemon juice
• water or chicken stock

1. Heat a small amount of oil in a saucepan or soup pot.
2. Add chicken pieces, in batches if your pot is small, and brown well.
3. Add garlic, pepper, onion and spices.
4. Toast briefly, then deglaze pan with water or chicken stock.
5. You'll want to add just enough liquid to cover the lot.
6. Add tomato and lemon juice.
7. Bring to a boil, reduce to a simmer, cover, and cook until chicken is very tender.
8. I usually give it an afternoon on the stove, if I've got the time.
9. Stir in parsley, season to taste with salt and pepper.
10. Serve over white rice or with tortillas.

vegetable oil, chicken meat, ground cloves, parsley, ground cumin, oregano, chili powder, salt, garlic, tomatoes, pepper, yellow onion, lemon juice, water

Taken from www.food.com/recipe/nothing-like-chile-verde-290080 (may not work)