tomatillo chicken stew

i just recently found out that purple tomatillos exist and i have to say, that would have been perfectly delightful in this stew that i found on on Simply Recipes. how pretty would that have been, to eat purple chicken stew? as it was, the green kind worked perfectly well even if it didn’t turn the dish my favorite color. i love simple things that don’t take me too long to cook when i’ve already had a very full and busy saturday and this is one of those.

Tomatillo Chicken Stew
adapted from Simply Recipes

You Need:

tomatillos, with their papers off, rinsed and dried
lime juice
salt and pepper
jalapeno, cut in half, deveined and deseeded unless you want it spicy
2 garlic cloves (left whole)
olive oil
chicken breast, cut into cubes
onion, chopped
more garlic, minced
ground coriander
chicken stock
chopped cilantro
some cooked white rice for serving

make a foil packet to hold the tomatillos, garlic, and jalapeno. drizzle them with olive oil, seal the packet, and place in a preheated 400 oven. roast, checking often and remove the garlic once it has softened. continue roasting the rest until the tomatillos are softened and browned. throw all of this into the blender. add the lime juice. whizz it together until it’s smooth and well pureed. set aside. in a large pot, heat some oil. add the chicken and brown well on all sides. do this in batches if you have to so you don’t crowd the pan. remove the chicken to a plate. set aside. if you need to heat some more oil, do so. cook the onions, cumin and coriander in the hot oil until the onions are soft. add the minced garlic. cook 30 seconds, or until fragrant. add the chicken back into the pot. pour the tomatillo sauce into the pot along with a cup and a half of the chicken stock. cover this slightly and let it simmer for about 20 minutes. add the cilantro at the end of cooking time. serve the stew over some white rice with corn tortillas.



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