30-Minute Green Chicken Chili

splendidtable.org

GreyNGreeen

2 tablespoons olive oil, divided

1 medium yellow onion, diced

2 jalapeño chillis, 1 seeded and diced, 1 sliced for sprinkling

2 poblano or green (bell) peppers, seeded and diced

1 tin tomatillos, drained or 6 fresh husked or 6 fresh green tomatoes, roughly chopped

salt and freshly ground black pepper

2 garlic cloves, grated or minced

1 tablespoon ground cumin

1 tablespoon dried oregano

450 g (1 lb) skinless, boneless chicken thighs

500 ml (17 fl oz/2 cups) low-salt chicken stock (broth)

125 g (4 oz) tin mild or hot chopped green chillies, preferably Hatch

2 limes, juice of 1, 1 sliced into wedges, for serving

15 g (½ oz/ ½ cup) fresh coriander (cilantro), fine stems and leaves roughly chopped

1 Hass avocado, halved, destoned, peeled and sliced, for serving (optional)

Directions at splendidtable.org

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