Chicken Chile Verde

• 3 lbs skinless chicken, boneless thighs cut into 1-1/2-inch pieces
• 23 cup all-purpose flour
• 5 tablespoons vegetables or 5 tablespoons canola oil
• 1 large red onion, coarsely chopped
• 6 medium garlic cloves, coarsely chopped
• 5 medium anaheim chilies, coarsely chopped
• 5 medium poblano peppers, coarsely chopped
• 2 cups low sodium chicken broth
• 2 cups medium-dice russet potatoes
• 15 medium tomatillos, husked and quartered
• 3 tablespoons coarsely chopped fresh oregano
• 1 tablespoon dried aleppo pepper
• 1 tablespoon ground cumin
• 12 teaspoon smoked paprika
• 1 (3 inch) cinnamon sticks
• 1 cup coarsely chopped fresh cilantro

1. Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat.
3. Add 1/3 of the chicken and saute, stirring occasionally, until golden brown, about 10 minutes.
4. Transfer to a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid.
5. Repeat with remaining chicken.
6. In the same frying pan, heat 1 tablespoon of the oil over medium-high heat.
7. Add onion and garlic and saute until soft, about 5 minutes.
8. Add mixture to the pot containing the chicken.
9. Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat.
10. Add Anaheim chiles and poblanos and saute until tender, about 4 minutes.
11. Transfer to the pot containing the chicken.
12. Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot.
13. Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.
14. Stir cilantro into mixture.
15. Transfer to a large serving bowl.

chicken, flour, vegetables, red onion, garlic, anaheim chilies, poblano peppers, chicken broth, potatoes, fresh oregano, pepper, ground cumin, paprika, cinnamon sticks, fresh cilantro

Taken from www.food.com/recipe/chicken-chile-verde-392496 (may not work)