Lemon Poppy Seed Pound Cake

Tuesday, October 16, 2012

Tomatillo Chicken Stew

Posted by Lisa
Source: www.simplyrecipes.com

I received a bag full of tomatillos from my father.  The first night I made a variation of chicken chili (with tomatillos) inside an egg roll wrapper...although good, it wasn't blog worthy.
Still having 3/4 of a bag left, I searched for a new recipe and found this one.  The whole family was leery to eat it because we are not very familiar with this little vegie (or fruit?).  
Everyone (except Haley) agreed that they liked the flavor and found that it had a natural savory/sweetness to it.  I will be putting this into my "make again" recipes.
(mine was more like a soup because I added lots more chicken stock, and we served it with a buttered roll)

Tomatillo Sauce:
1 1/2 lbs tomatillos
1-2 jalapeno chile peppers or 2-3 serrano chili peppers ( I used 1 can green chilies)
1 clove garlic chopped
1 tsp salt
2 tbsp lime juice (or lemon)
pinch sugar (didn't use that)

2 lbs boneless, skinless chicken breasts or thighs (I had cooked /shredded chicken already in fridge so I used that)
Salt and Pepper
olive oil
2 yellow onions, chopped (I added 2 tbsp flour when onions were cooked, then added the stock)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander (didn't use...was out)
1 1/2 c chicken stock (used about 4 to 6 cups )
2 cups tomatillo sauce (above)
1 tsp dry oregano (didn't use...was out)
1/2 c packed chopped cilantro (about 1 bunch rinsed and chopped, stems and leaves..I didn't use the stems)
(I added 1 bag of shredded carrots also, it added a nice texture)

1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined 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.

2 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. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. 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. 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. 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.
3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). 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. Add the garlic and cook for 30 seconds more, until fragrant.

4 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. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

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

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