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
Any chance you think this would work out well in the crock pot? (obviously you would still have to make the sauce separately)
i think you could probably do it!
I made this for a dinner party this evening (I followed your recipe exactly with the small exception of adding black beans) it was AMAZING!! We all loved it! I do think it will work well in the crockpot, I intend on trying that next time, I will let you know how it turns out. Also, that tomitillo sauce is sooooo good. I plan on growing an excessive amount of tomitillos now just so I can line my shelves with it’s deliciousness. Great for chips and salsa or over wet burritos, YUM! Thanks for the great recipe, my husband says feel free to make that again as often as you want! : )
Side note for others making this dish: I did use two large jalapenos and didn’t seed them, it came out pretty spicy. I was worried about some of my guests so I ended up doubling the batch of sauce without adding more jalapenos to ease up on the spice, which worked out great, we used the rest for chips and salsa appetizer.
i’m so glad everyone loved it! especially your husband! i’m sure the black beans were a great addition.
i’m with you on the tomatillo sauce! i love just about anything with tomatillos, chili, chilaquiles, enchiladas….