<p>Chicken “chili” ready in: 40 minutes servings: 6-8</p><p>2 lbs chicken breast, cut into bite-sized pieces ground cumin chili powder salt 2 tablespoons olive oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 small onion, chopped (about ¾ cup) ¼ cup flour 3 cups chicken stock 1 tablespoon MILD salsa verde ½ teaspoon Chipotle Tabasco sauce dried oregano brown sugar 3 tablespoons heavy cream</p><p>Toss chicken pieces with 1 ½ teaspoon cumin, ½ teaspoon chili powder, and 1 ½ teaspoon salt. Heat olive oil in heavy pot, or dutch oven, over high heat until it shimmers, add chicken and cook for 3-4 minutes until golden brown, stirring to sear all sides. Remove to a plate with a slotted spoon.</p><p>Lower to medium heat and melt butter in the same pot. Add onion and cook for 2-3 minutes until starting to soften. Add garlic, and cook for 1 minute, stirring. Sprinkle with flour and cook for 1 more minute, stirring. Pour in chicken stock and bring to a simmer. Adjust to medium-low heat.</p><p>Add the chicken,, salsa verde, Tabasco, ¾ teaspoon oregano, ¾ teaspoon brown sugar, and ¼ teaspoon cumin and simmer, partially covered, for 10 minutes. Add cream and simmer another 2 minutes. Remove from heat and season to taste with salt.</p><p>NOTES: this will be served, with an alternate vegetarian version, over scoops of rice, garnished with light sour cream and/or pico de gallo. It is intentionally very mild and light on beans.</p>