1 lightly packed fresh cilantro (leaves and tender stems)
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1 tablespoon minced garlic
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1 tablespoon chili powder
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1 teaspoon ground black pepper
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½ teaspoon salt
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½ teaspoon red pepper flakes
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½ teaspoon dried oregano
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½ teaspoon ground cumin
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¼ teaspoon ground paprika
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¼ teaspoon ground thyme
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⅓ cup all-purpose flour
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3 cups chicken broth
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2 cups half-and-half
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¾ pound cubed, cooked chicken
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1 ½ cups canned whole kernel corn, drained
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1 large tomato, diced
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2 large carrots, sliced
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3 dried red chile peppers, chopped
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1 (16 ounce) package gnocchi
Instructions
Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
Add gnocchi and cook until it floats to the top, about 2 minutes.