Santa Fe-Style Green Chile Stir-Fry

Name: Santa Fe-Style Green Chile Stir-Fry
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil or more as needed; 1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces; Salt and pepper; 1 tablespoon ground cumin; 2 large mild green chiles (like Hatch or poblano); 1 onion, halved and sliced; 4 garlic cloves, sliced; 1 jalapeño, seeded and chopped

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Makes 4 servings 1x

Time 30 minutes

Scale

Ingredients

2 tablespoons vegetable oil or more as needed
1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces
Salt and pepper
1 tablespoon ground cumin
2 large mild green chiles (like Hatch or poblano)
1 onion, halved and sliced
4 garlic cloves, sliced
1 jalapeño, seeded and chopped

Instructions

1. Put 2 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add the chicken pieces all at once, sprinkle with salt and pepper, and cook, stirring occasionally, until they release their liquid, just a couple of minutes.

2. Continue to cook, stirring more frequently, until the chicken browns and crisps in places, 15 to 20 minutes. Add he cumin and stir until fragrant, less than a minute. Transfer the chicken to a plate.

3. If the pan isn’t glistening, swirl in another tablespoon or so of oil. Add the chiles, onion, garlic, and jalapeno and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Pour in 1 cup water and scrape up any browned bits from the bottom of the pan; cook and stir once in a while until the vegetables are soft and silky, another 3 to 5 minutes.

4. Return the chicken to the skillet. Cook until the sauce is thick and glossy, another 2 to 3 minutes. Taste, adjust the seasoning, and serve, garnished with cilantro.

— Recipe from Dinner for Everyone