Herb Garden Springtime Chili

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

Ingredients

• Servings: 6
• 2 tablespoons chopped fresh marjoram
• 1/4 cup snipped fresh chives
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• 1/4 cup chopped fresh basil
• 1 cup canned tomatillo
• 1 (4 1/2 ounce) can mild green chilies
• 3/4 cup chicken broth
• 3 garlic cloves, minced
• 1/3 cup chopped scallion
• 2 tablespoons vegetable oil
• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 tablespoon sugar
• 1/4 teaspoon green jalapeno powder (penderys.com)
• salt, to taste
• 1 tablespoon masa harina (dissolved in 1/4 c. water)
• boiled small spring potato

Recipe

• 1 in a food processor or blender, combine the marjoram, chives, parsley, oregano, basil, tomatillos, green chilies, and chicken broth.
• 2 pulse until the mixture is a very coarse puree, not smooth; set aside.
• 3 in a big skillet, saute the garlic and scallions in the oil until soft.
• 4 add in the chicken; sprinkle in the sugar and brown the chicken well.
• 5 add in the herb puree and jalapeno powder.
• 6 cook over low heat for 7 minutes.
• 7 taste and add salt as needed.
• 8 stir in the masa harina mixture and cook for 4 minutes, until thickened.
• 9 serve with boiled small spring potatoes.