Chicken Chile Verde

1 pack (2.5 lbs) boneless, skinless chicken thighs - cut into bite size chunks

8-10 Tomatillos

1-large Jalapeño Pepper

2-3 Serano peppers (optional)

1 Green bell pepper - seeded 

1 - Small onion - diced

2 Cloves garlic - minced

1/4 Tsp ground black pepper

1/2 Tsp cumin

1-2 Bay leaves

2 Tbsp olive oil

Salt to taste

In a sauce pan add enough water to boil the tomatillos, jalapeno and serano peppers. About 30 minutes in med heat. Using a slotted spoon, transfer the tomatillos and peppers to a blender or food processor. Add the bell pepper and blend well. Set aside. 

In a Dutch oven heat the olive oil. Sauté the onions and garlic until the onions are translucent. Add the Chile Verde sauce. Add the seasonings and stir well. As the sauce begins to boil, add the chicken and the bay leaf. Stir well to cover chicken. Reduce heat and cover. Let it cook for about 30-40 min. 

You can serve alone or with a side of steamed veggies of your choice. 

*This is a spicy dish - The hot peppers can be omitted. 

Enjoy. 

From Stay Strong Kitchen.