Tomatillo Chicken Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tomatillo Sauce
1-1/2 lbs tomatillos
1-2 jalapeno chili peppers or 2-3 serrano chili peppers, include seeds if you want it hot
1 clove garlic, chopped
1 tsp salt
2 tbsp lime juice
Pinch of sugar
Stew
2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1" cubes
Salt and pepper to taste
Olive Oil
2 yellow onions, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1-1/2 c chicken stock
2 c tomatillo sauce
1 tsp dry oregano or 1 tbsp fresh, chopped
1/2 c packed chopped cilantro, one bunch, rinsed and chopped, stems and leaves
Cooked white rice to serve the stew over. Sour cream to garnish and offset the chilies.
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Directions: |
Directions:Tomatillo Sauce: Husk the tomatillos and rinse well. Cut the tomatillos in half and place them, cut side down on a aluminum foil lined roasting pan.
Broil for 5-7 minutes until blacked in spots, let cool enough to handle.
Place the tomatillos, any juice they have released, chili peppers, garlic, salt, lime juice and sugar in a blender and pulse until well blended. You can make this ahead and refrigerate until needed.
Put a couple tbsps of olive oil in a large, thick bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Spring with salt and pepper. Working in batches so as not to crowd the pan, adding more oil as needed, brown the chicken on two sides. Make sure there is room between each piece of chicken when you place them in the pan. If not, they will steam and not brown. Do not cook the chicken through, just brown it. Remove the chicken from the pan with a slotted spoon and set aside. There should be some remaining fat and pieces of browned chicken in the pot. Turn heat to medium and add the chopped onions. Add extra oil if needed. Stir occasionally until the onions are softened. . Add the cumin and coriander and cook for a few minutes. Add the garlic and cook about 30 seconds Now add the chicken, the tomatillo sauce, chicken stock and oregano to the pan. Stir, bring to a boil and turn down to a simmer. Cook for about 20 minutes partially covered. Add the cilantro just before it's ready. Serve over white rice. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
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