Chili Verde con Pollo

2 chicken breasts, skinless bone in
1 chicken thigh, skinless bone in
3 small tomatillos, thinly sliced
3 cloves of garlic, chopped
1 small onion, thinly sliced
1 small red potato, skin on and diced
3-4 sweet banana peppers, diced
1 guerito pepper or serrano pepper, chopped
1 samall carrot, skin on and chopped
2 medium celery stalks, sliced
1 tsp kosher salt
1 tsp cracked black pepper
1/2 tsp rosemary leaves, chopped
1/2 tsp whole leaf regano
1 Tbs cilantro, chopped
1 Tbs almonds, chopped
1/2 cup warm water
2/3 cup vegetable broth

Combine chicken, liquids, garlic, onion, peppers, tomatillos, salt, pepper, rosemary in a heavy skillet. Cover tightly and cook on medium low to simmer for 25 minutes. Stir infrequently. Adjust seasoning as necessary.

In a small skillet add almonds. Keep heat on medium hight until you can smell the almond aroma. Almonds should just begin turning a golden color. Add to the chicken mixture an. Stir. Allow mixture to finish cooking.

Put heat on low. Add remaining ingredients. Cook coered for 15-20 minutes. Stir. Adjust seasnonings. Transfer to casserole. Cover. Bake in oven at 275 for 15 minutes.

Serve. The steamier the better.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.