So, it’s been a while…

Chicken and Corn Chili Verde is a dish I’ve made a dozen times and been meaning to post for a long time because it is super delicious. We make a big batch on Sunday afternoon to last the whole week served with brown rice and yoghurt.

I insist you use chicken thighs, and make them free range. Chicken is generally pointless, so if I must use it then it has to be the thigh because it has more flavour, is more tender and cheaper. No arguments.

Without further ado, I present Chicken and Corn Chili Verde – she’s not much of a looker but has a great personality.

Chicken and Corn Chili Verde
Serves 8, 20 minutes preparation and 2.5 hours cooking
Serve with rice, yoghurt or sour cream, a squeeze of lime and more coriander

1 to 2 tablespoons of cooking oil
2 onions, diced
4 or more garlic cloves, crushed or finely diced
1 to 1.5 kgs of chicken thighs, each cut roughly into 8 pieces (that’s 2 to 3 pounds for old skool imperial peeps)
2 jars of tomatillo salsa (I use Mission brand)
2 cups of water
4 cobs of corn, kernels stripped
1 scant tablespoon of paprika (smoked or sweet)
1 generous tablespoon of ground cumin
1 bunch of coriander (cilantro) chopped

Notes
You could swap the tomatillo salsa for a large can of roasted tomatillos, some roasted green peppers and jalapenos, the zest and juice of a lime and some salt and sugar – but that seems like more hassle.

This would also be a perfect slow cooker recipe if I had one.

Directions
Pre-heat the oven to 160˚C (320˚F), lower if fan forced. Or use a slow cooker.

Into a large oven-proof pot, add each item in order to the pot frying each for the appropriate amount of time. So fry the onions and then garlic until soft and translucent, add the chicken and brown slightly, then dump everything else in.

Put the pot with lid on in the oven for about 2 hours. Once the chicken easily falls apart it is done. Then get a potato masher and mash it until the chicken is all in little strands.