CHICKEN CHILI

1 Tomatillo

Chicken Stock

4T Boneless/Skinless Chicken, chopped

2T chopped onion

1 Serrano, chopped fine

1 garlic clove, minced

Peanut Oil

.5C Chicken Stock

2T Refried Beans

Take the husk off the tomatillo, wash tomatillo in warm water to get off the sticky residue.

Boil the tomatillo in the chicken stock until it is soft but does not burst open. Take out tomatillo with a slotted spoon, let cool, then chop it up.

Saute chicken, onion, serrano & garlic in peanut oil till softened.

Add tomatillo, chicken stock, bring to a boil, add refried beans and cook on low until it is reduced by half.

You can add some oregano and Mexican hot sauce or salt before it has been reduced.