Tomatillo Chicken Stew

Name: Tomatillo Chicken Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 680 grams tomatillos; 1 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you dont want the heat), stems discarded, chopped; 1 clove garlic, chopped; 1 teaspoon salt; 2 Tbsps lime (or lemon) juice; 1 pinch Pinch of sugar; 907 grams boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes; 1 serving Salt and pepper; 1 serving Extra virgin olive oil; 2 yellow onions, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 355 milliliters chicken stock; 473 milliliters tomatillo sauce; 1 teaspoon dry oregano or 1 tablespoon fresh, chopped; 118 milliliters packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Tomatillo Chicken Stew might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 456 calories, 51g of protein, and 17g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. Head to the store and pick up extra virgin olive oil, breasts, ground coriander, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Remove the papery husks from the tomatillos and rinse well.

Ingredients you will need

Tomatillos

Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Ingredients you will need

Tomatillos

Equipment you will use

Aluminum Foil

Roasting Pan

Broil for 5-7 minutes until blackened in spots.

Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

Ingredients you will need

Chili Pepper

Lime Juice

Tomatillos

Garlic

Juice

Sugar

Salt

Equipment you will use

Blender

Heat a couple tablespoons 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.

Ingredients you will need

Chicken Pieces

Olive Oil

Equipment you will use

Paper Towels

Pot

Sprinkle salt and pepper over them.

Ingredients you will need

Salt And Pepper

Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.

Ingredients you will need

Chicken Pieces

Olive Oil

Equipment you will use

Frying Pan

When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side.

Equipment you will use

Frying Pan

Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown.

Equipment you will use

Spatula

Tongs

Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of the pan.

Ingredients you will need

Chicken Pieces

Stock

Equipment you will use

Frying Pan

Cook the onions, add cumin and coriander, add garlic:

Ingredients you will need

Coriander

Garlic

Onion

Cumin

Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely).

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Ingredients you will need

Ground Cumin

Coriander

Whole Chicken

Onion

Equipment you will use

Frying Pan

Add the garlic and cook for 30 seconds more, until fragrant.

Ingredients you will need

Garlic

Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer.

Ingredients you will need

Chicken Stock

Tomatillos

Whole Chicken

Oregano

Sauce

Equipment you will use

Frying Pan

Cook, partially covered, for 20 minutes until chicken is cooked through.

Ingredients you will need

Whole Chicken

Add the cilantro to the stew in the last minute or so of cooking.

Ingredients you will need

Cilantro

Stew

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

Ingredients you will need

Sour Cream

White Rice

Chili Pepper

Stew

Equipment

Ingredients

Servings:

680grams

tomatillos 1

jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped 1clove

garlic, chopped 1teaspoon

salt 2Tbsps

lime (or lemon) juice 1pinch

Pinch of sugar 907grams

boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes 1serving

Salt and pepper 1serving

Extra virgin olive oil 2

yellow onions, chopped 2cloves

garlic, minced 1teaspoon

ground cumin 1teaspoon

ground coriander 355milliliters

chicken stock 473milliliters

tomatillo sauce 1teaspoon

dry oregano or 1 tablespoon fresh, chopped 118milliliters

packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The The Prisoner Wine Company The Prisoner Cabernet Sauvignon with a 4.4 out of 5 star rating seems like a good match. It costs about 54 dollars per bottle.