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Chicken Stew with Tomatillo Sauce

0

60 min

Chicken Stew with Tomatillo Sauce

Chicken Stew with Tomatillo Sauce Photo 1

Time

60 min

Serving

5 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

Tomatillos are green “tomatoes” with the papery skin, which have a bright, tart flavor and are used as the basis for many Mexican sauces. This chicken stew with corn and potatoes comes with such a sauce. It’s a perfect meal for the whole family!

Ingredients

  • tomatillos: 12 piece
  • poblano Chilis: 1 piece (large or 2 small)
  • garlic: 2 clove (peeled)
  • onion: 0.25 piece (large and sliced)
  • cilantro: 1 cup (leaves)
  • salt: 1 tsp (or to your taste)
  • chicken legs: 8 piece (chicken thighs)
  • black pepper: 0.25 tsp (or to your taste)
  • olive oil: 2 Tbsp
  • potato: 0.5 kg (small and halved)
  • bell pepper: 1 piece (seeded and cut into thin strips)
  • water: 0.25 cup
  • corn kernels: 2 cup (fresh or frozen)
  • chicken broth: 0.5 cup
  • lime: 1 piece (quartered)

Metric Conversion

Stages of cooking

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  1. Set an oven rack around 4 inches from the broiler element and turn the broiler on. Peel tomatillos and rinse them well. Oil a baking pan, put tomatillos, garlic and poblano chile. Broil them for about 5 minutes. The tomatoes should become soft. Take the baking pan away from the oven and cool the products well.

    Chicken Stew with Tomatillo Sauce Photo 2
  2. It is high time to cook the sauce now. Peel the blackened skin from the chile(s) where possible. Mix broiled tomatillos, cilantro, onion, chiles, garlic, salt with the accumulated juices from the baking sheet in a blender. Blend to get the puree. Set it aside for a while. By the way, you can save time by cooking the sauce several days before cooking the dish. If you do that, keep the sauce in a fridge.

    Chicken Stew with Tomatillo Sauce Photo 3
  3. Rub the chicken thighs with salt and black pepper on all the sides. Pre-heat the oven to 190 C (375 F). Take a large pot or a frying pan and heat oil in it on medium fire. Put chicken thighs and cook for about 6-8 minutes until they become light brown and crispy. As soon as the chicken thighs are ready, put them on a plate.

    Chicken Stew with Tomatillo Sauce Photo 4
  4. Now, add potatoes, peppers and 0.25 cup of water into a frying pan. Cook for about 7-8 minutes, stirring the dish from time to time. If necessary, pour more water. Add tomatillo sauce, corn and chicken broth to the frying pan and simmer until they are ready. Then turn the fire off, add chicken and partially submerge the thighs into the sauce.

    Chicken Stew with Tomatillo Sauce Photo 5
  5. Bake in the pre-heated oven for about 20 minutes. When serving the dish, take a bowl, spoon the sauce and the vegetables into it and top with 2 chicken thighs. Sprinkle with chopped cilantro. Garnish with lime wedges and serve with tortillas or rice! Bon appétit!

    Chicken Stew with Tomatillo Sauce Photo 6

History of the Chicken Stew with Tomatillo Sauce:

The Chicken Stew with Tomatillo Sauce is a traditional Mexican dish that is known for its tangy and savory flavor. Tomatillos have been a staple ingredient in Mexican cuisine for centuries, and this dish is just one example of their versatility in cooking.

The dish is believed to have originated in the central Mexican highlands where the tomatillo plant is commonly grown. It was traditionally served as a celebratory dish during special occasions and festivals.

Today, the Chicken Stew with Tomatillo Sauce has become increasingly popular in the United States and other countries, thanks to the growing interest in Mexican cuisine.

Tips and Tricks for Chicken Stew with Tomatillo Sauce Recipe:

  • To save time, the tomatillo sauce can be made ahead and stored in the refrigerator for a few days before cooking the dish.
  • If you prefer a spicier dish, you can add a jalapeno pepper to the sauce along with the poblano pepper.
  • Adding corn to the stew gives it a sweet and crunchy texture. You can use fresh corn or frozen corn kernels.
  • For a thicker stew, use bone-in chicken instead of boneless chicken thighs.
  • Make sure to simmer the vegetables and sauce until the potatoes are tender and the flavors have melded together.

Tips for presenting the dish:

  • Serve the Chicken Stew with Tomatillo Sauce in a deep bowl with a spoon.
  • Garnish with chopped fresh cilantro and lime wedges.
  • Serve with warm tortillas or steamed rice for a hearty and filling meal.
  • This dish is perfect for family gatherings or dinner parties.

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