2 lbs chicken breasts, cut into 1 inch pieces <\/li>\n\n\n\n
1 tsp canola oil <\/li>\n\n\n\n
3 medium tomatillos <\/li>\n\n\n\n
2 Roma tomatoes <\/li>\n\n\n\n
6 dried guajillos chilies <\/li>\n\n\n\n
3 dried de arbol chilies<\/li>\n\n\n\n
1\/4 cup chopped onion <\/li>\n\n\n\n
2 garlic cloves<\/li>\n\n\n\n
3 chopped green onions<\/li>\n\n\n\n
1 stick cinnamon <\/li>\n\n\n\n
1\/2 tsp cumin<\/li>\n\n\n\n
1\/2 cup slivered almonds <\/li>\n\n\n\n
15 oz Mexican Cream<\/li>\n<\/ul>\n\n\n\n
Directions:<\/p>\n\n\n\n
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Place tomatillos and tomatoes in a medium pot filled with water and bring to a boil.<\/li>\n\n\n\n
Remove from heat and add chilies; cover and let stand for 15 minutes.<\/li>\n\n\n\n
Heat 1 tbsp oil over medium heat in a large skillet. Saut\u00e9 onions until softened. Add garlic,cinnamon and cumin; saut\u00e9 until fragrant about 1 minute.<\/li>\n\n\n\n
Drain chili mixture reserving one cup of liquid. Place chili mixture and reserved liquid in a blender. Add onion mixture and blend until smooth.<\/li>\n\n\n\n
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.<\/li>\n\n\n\n
Add the Mexican cream and allow to cool an additional 10 minutes over low heat.<\/li>\n<\/ol>\n\n\n\n