Garnish: 1 small diced avocado, shoestring potatoes
Sauté green onions, and garlic in 2 T olive oil over medium heat, until slightly charred.
In a food processor blend with a cup of olive oil, pinch crushed red pepper, and season to taste with salt and pepper.
Preheat oven to 400 °F, on a half sheet pan, add all ingredients, except cilantro and mix until fully incorporated.
After about 20 minutes in the oven, and veggies are browned and caramelized. Place contents in a food processor along with cilantro, and blend until smooth consistency; season to taste with salt and pepper.
Bring Dutch pot to medium-high heat, add canola oil, and sauté ground chicken until browned and cooked through, season chicken with 1 T salt, 1 t black pepper, garlic powder, and onion powder; about 8 to 10 mins.
Remove cooked chicken from Dutch oven with a slotted spoon, add potatoes season with salt and pepper and cook until slightly translucent and browned about 6 to 8 mins.
Add remaining vegetables and sauté an additional 5 to 6 minutes until caramelized.
Add tomatillo sauce, chicken sauce, and cumin to Dutch oven; bring to a boil and simmer 20 to 25 mins until veggies tender; thicken to desired consistency with dehydrated potato flakes, and season to taste with salt and pepper.
Serve with diced avocado, shoestring potatoes, and scallion oil.
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