i was really hoping this stew wouldn’t be all that great.
i mean, i wanted it to taste good, but just didn’t feel like the plating & the garnishing & the photographing…i was tired & hungry & just wanted to slop it in a bowl & eat. so I went over to the stove, where this stew was simmering, hoping that it was just ok, tasted a spoonful & said, “damn it. it’s really good.”
who was i kidding anyway? i never can get enough of anything with tomatillos. they’re in our favorite salsa verde sour cream enchiladas & white bean chicken chili. i just love the brightness & tang they bring to a dish & while they’re typically in season late summer through fall, i’ve seen some pretty good looking fresh ones in the stores lately. i think this warm weather we’ve had so far this winter has tricked them in to sticking around a little later than usual. if fresh tomatillos aren’t available though, there are some pretty nice jarred salsas verde that can stand in their place in this recipe.
TOMATILLO CHICKEN STEW
1 1/2 lbs tomatillos
2 jalapenos, stemmed & chopped
1 clove garlic, chopped
1 teaspoon kosher salt
2 tablespoons lime juice
pinch of sugar
2 boneless, skinless chicken breasts, cut into 1 inch cubes & patted dry
kosher salt & freshly ground pepper, to taste
extra virgin olive oil
2 yellow onions, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 1/2 cups chicken stock
2 cups tomatillo sauce
1 teaspoon dry oregano
1 bunch fresh cilantro, chopped
to make the tomatillo sauce, preheat the broiler to high. line a baking sheet with foil & set aside. remove the papery husks from the tomatillos & slice them in half. place them cut-side down on a baking sheet & roast for 5-7 minutes, until blackened in spots. cool enough to handle.
add the tomatillos, any juice they released, jalapenos, garlic, salt, lime juice & sugar in a blender & puree until well blended.
heat enough olive oil to coat the bottom of a large skillet over medium high heat, almost until it smokes. salt & pepper both sides of the chicken & drop it in the hot skillet. brown the pieces on each side; they don’t have to be cooked through. when the chicken has all been browned, removed from the pan, reduce the heat to medium & add the onions. cook until softened & the browned bits from the chicken have loosened from the bottom of the pan. add the cumin & coriander & stir until fragrant. add the garlic & cook for a minute more.
once the garlic has become fragrant & delicious, add the browned chicken back to the pan. stir in the tomatillo sauce, chicken stock & oregano. bring to a boil, reduce to a simmer & cook, partially covered for 20 minutes, until the chicken is cooked through. throw in the cilantro & cook for a minute more. serve.
from simply recipes