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Chicken Stew With Tomatillo Sauce
Chicken Stew With Tomatillo Sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Savory chicken stew with tangy tomatillo sauce, hearty potatoes, sweet corn, and flavorful peppers. Ideal for a refreshing late-summer meal.
Ingredients:
  • For the tomatillo sauce:
  • 12 tomatillos (about 1 1/2 pounds)
  • 1 large or 2 small poblano chiles
  • 2 cloves garlic, peeled
  • 1/4 large white onion, sliced
  • 1 cup loosely packed cilantro leaves
  • Salt to taste
  • For the chicken:
  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound small creamer potatoes (small Yukon gold or red potatoes), halved
  • 1 red bell pepper, seeded and cut into thin strips
  • 1/4 cup or more water
  • 2 cups corn kernels, fresh or frozen
  • 1/2 cup chicken stock or broth
  • Cilantro, for garnish
  • 1 lime, quartered, for garnish
  • Tortillas or rice, for serving
Instructions:
  • Preheat the broiler by positioning an oven rack 4 inches from the broiler element and turning it on.
  • Broil the tomatillos, poblano, and garlic: Prepare the tomatillos by removing the husks and rinsing them to remove any residue. Place them, along with the poblano chile(s) and garlic, on a lightly oiled baking sheet. Broil for 4 to 5 minutes on each side until the skins develop black spots and the tomatillos are softened. Cool before using.
  • Prepare the sauce by scraping off any loose blackened skin from the chile(s), without worrying about removing it all. Halve the chile(s) and discard the seeds. In a blender, combine the broiled tomatillos, chiles, garlic, onion, cilantro, salt, and the juices from the baking sheet. Pulse until a coarse puree forms. Set the sauce aside; it can be made in advance and refrigerated for a few days.
  • Preheat the oven to 375°F.
  • Season both sides of the chicken thighs generously with a sprinkle of salt and pepper.
  • Sear the chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Place chicken thighs skin side down and cook for 6 to 8 minutes until skin is golden brown and crisp. Remove to a plate.
  • Prepare the peppers and potatoes: Remove excess fat from the pan, leaving a thin layer. Place the pan back on the heat and combine the potatoes, peppers, and 1/4 cup of water. Cook for 8 minutes, stirring occasionally, until the potatoes are nearly tender. Add more water in 2 tablespoon increments if the veggies begin to stick to the pan.
  • Stir the tomatillo sauce, corn, and stock into the skillet. Taste and season with more salt and pepper if desired. Carefully nestle the chicken into the skillet, skin side up, ensuring it is partially submerged with the skin exposed above the sauce. If using fresh corn, you can set some aside for garnish. Enjoy!
  • Preheat the oven and bake the dish until the thickest part of the thigh registers 165F on a thermometer. Remove from the oven.
  • To serve: Divide the vegetables and sauce among 4 shallow bowls. Place 2 chicken thighs on top of each bowl. Sprinkle with fresh cilantro and garnish with lime wedges. Enjoy with rice or tortillas, if desired.

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