adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomatillo Chicken Stew
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Tender chicken thighs and zesty tomatillos come together for a spicy stew. Use canned or fresh tomatillos for this delicious dish.
Ingredients:
  • For the Tomatillo Sauce
  • 1 1/2 pounds tomatillos
  • 1 to 2 jalapeno peppers, or 2 to 3 serrano peppers (include the seeds if you want the heat, remove them if you don't want the heat), chopped
  • 1 clove garlic, chopped
  • 2 tablespoons lime (or lemon) juice
  • Pinch sugar
  • For the Stew
  • 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
  • Salt and pepper
  • 2 yellow onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 cups chicken stock
  • 2 cups tomatillo sauce (see above)
  • 1 teaspoon dry oregano or 1 tablespoon fresh, chopped
  • 1/2 cup packed chopped cilantro
Instructions:
  • Prepare the tomatillo sauce: Peel the papery husks from the tomatillos and give them a thorough rinse. Halve the tomatillos and arrange them cut-side down on an aluminum foil-lined roasting pan. Broil for 5 to 7 minutes until lightly charred. Cool slightly. In a blender, combine the tomatillos, any released juices, chile peppers, garlic, salt, lime juice, and sugar. Blend until smooth. Refrigerate until ready to use.
  • Brown the chicken: Heat olive oil in a large pot over medium-high heat until almost smoking. Pat dry cubed chicken parts with paper towels, season with salt and pepper. Brown chicken in batches without overcrowding the pan, adding more oil as needed. Allow space between pieces to prevent steaming and let them brown on each side without moving. Remove chicken from pan once browned, leaving the browned bits at the bottom.
  • Sauté the onions in the pan along with a bit more olive oil if necessary. Sprinkle in ground cumin and coriander. Cook until onions are soft, incorporating any browned bits from the chicken. Stir in garlic and cook for another 30 seconds until aromatic.
  • Create a flavorful stew by combining the browned chicken, tomatillo sauce, chicken stock, and oregano in a pan. Stir well and bring to a boil, then simmer partially covered for 20 minutes until chicken is cooked through. Finally, add cilantro in the last minute of cooking for a fresh touch.
  • Ladle over rice and top with sour cream if desired. The stew will thicken as it cools.

Similar Recipes