Enjococado Chicken

Ingredients:hicken breasts

• 2 lbs chicken breasts, cut into 1 inch pieces
• 1 tsp canola oil
• 3 medium tomatillos
• 2 Roma tomatoes
• 6 dried guajillos chilies
• 3 dried de arbol chilies
• 1/4 cup chopped onion
• 2 garlic cloves
• 3 chopped green onions
• 1 stick cinnamon
• 1/2 tsp cumin
• 1/2 cup slivered almonds
• 15 oz Mexican Cream

Directions:

1. Place tomatillos and tomatoes in a medium pot filled with water and bring to a boil.
2. Remove from heat and add chilies; cover and let stand for 15 minutes.
3. Heat 1 tbsp oil over medium heat in a large skillet. Sauté onions until softened. Add garlic,cinnamon and cumin; sauté until fragrant about 1 minute.
4. Drain chili mixture reserving one cup of liquid. Place chili mixture and reserved liquid in a blender. Add onion mixture and blend until smooth.
5. In the skillet, cook chicken slightly. Add the chili mixture, stirring and scraping any chicken bits from bottom of the skillet. Simmer for 15 minutes.
6. Add the Mexican cream and allow to cool an additional 10 minutes over low heat.