The Day After The Rabbit Came

I hope you all had a wonderful Easter. We spent it with Bruce's side of the family and had a great time. We watched the kids search for 200 Easter eggs.

Lots of good food and good times. The ham was outstanding. This is the first time we have had pork in over 3 months.  Great salads and veggies.
A wonderful day.

When we got home I started planning means for the week. I found a chicken chili recipe that called for salsa verde. I thought I would like to make my own  salsa verde, I never /have.  Fun. So I found a recipe and of course I can't follow a recipe without making my owen changes. I know how good veggies are roasted so I decided to roast all the veggies for the salsa. I peeled about 12 tomatillos and sliced them in 1/2, cut up 1 onion and 4 cloves of garlic and seeded 2 peppers. Put it all on a cookie sheet & broiled all for about 8 minutes. I used Serrano peppers instead of jalapenos.

I put all of it into my food processor along with the juice of one lime and a handful of cilantro. Pureed it and added salt & pepper to taste.  Yummy. This would be wonderful on all sorts of food. For now I am going to use it in:

CHICKEN CHILI

INGREDIENTS
4 tsp. olive oil                                         1/4 tsp. cinnamon
2 lbs. ground chicken                              1/4 tsp. cayenne
1 teaspoon salt                                        Two 15-19 oz cans cannelloni bean
2 cloves garlic                                         (white kidney beans)or Red
1 tsp. cumin                                             16 oz. salsa verde (I used it all)
1 tsp. oregano                                          1 (14oz.) can chicken broth

In a 6-qt Dutch oven, heat  1 tsp oil on medium-high heat until very hot. Add the chicken to the Dutch oven and cook until the chicken is no longer pink, about 8 min. With a slotted spoon, transfer the chicken to a medium bowl once it is done.

Add remaining 2 tsp. oil to Dutch oven with the garlic and onions and cook on medium heat until browned, 5-6 min. Stir in the cumin, oregano, cinnamon and cayenne pepper and cook 1 minute. Add the bean , salsa verde, broth and browned chicken and bring to a boil. Reduce the heat to medium, cover and cook the chili for 30 min. to blend the flavors.

Serves 8

This fall I am definatly going to be canning Salsa Verde, but until then I will just make it when I need it.  So easy and tasty. Enjoy  :)