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Tonight will be Chicken Chili Blanco. I'm still tweaking the recipe to the way I cook and my family's tastes. Tonight I'm putting in some bone-in, skinless chicken thighs. It will simmer all afternoon, and then I'll debone the meat. I think it will be better with "shreds" of meat than "chunks" of chicken.
I'll make corn muffins to serve with this.
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