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Chicken Stew with Tomatillo Sauce

Name: Chicken Stew with Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican and Tex Mex, Southwestern
Ingredients: 1 cup loosely packed cilantro leaves; 1 large or 2 small poblano chiles; 1 lime, quartered, for garnish; 1 pound small creamer potatoes , halved; 1 red bell pepper, seeded and cut into thin strips; 1/2 cup chicken stock or broth; 1/4 cup or more water; 1/4 large white onion, sliced; 12 tomatillos; 2 cloves garlic, peeled; 2 cups corn kernels, fresh or frozen; 2 tablespoons olive oil; 8 bone-in, skin-on chicken thighs; Blender or food processor; Cilantro, for garnish; Salt and pepper, to taste; Salt to taste; Tortillas or rice, for serving

Category
Stew
Cusine
Mexican and Tex Mex, Southwestern

What do you need?

How to make?

Ingredients

12 tomatillos

1 large or 2 small poblano chiles

2 cloves garlic, peeled

1/4 large white onion, sliced

1 cup loosely packed cilantro leaves

Salt to taste

8 bone-in, skin-on chicken thighs

Salt and pepper, to taste

2 tablespoons olive oil

1 pound small creamer potatoes , halved

1 red bell pepper, seeded and cut into thin strips

1/4 cup or more water

2 cups corn kernels, fresh or frozen

1/2 cup chicken stock or broth

Cilantro, for garnish

1 lime, quartered, for garnish

Tortillas or rice, for serving

Blender or food processor

Directions

Set an oven rack about 4 inches from the broiler element. Turn on the broiler.

Remove the husks from the tomatillos and rinse them under cool running water to remove the sticky residue. Lightly oil a rimmed baking sheet, then place the tomatillos, chile, and garlic on top. Broil for 4 to 5 minutes on a side, or until the skins are splotchy with black spots and the tomatoes are soft. Cool briefly.

Scrape away any loose blackened skin from the chile. Cut in half and remove the seeds. Combine the broiled tomatillos, chiles, garlic, onion, cilantro, salt, and the accumulated juices from the baking sheet in a blender. Pulse until you obtain a coarse puree. Set aside. Bring to a simmer and taste. Add more salt and pepper, if you like. Nestle the chicken into the skillet with the skin side up. The chicken should be partially submerged, with the skin rising above the sauce.

Bake for 20 minutes, or until a thermometer inserted into the thickest part of a thigh registers 165F. Remove from the oven.

Spoon the vegetables and sauce into 4 shallow bowls and top each with 2 chicken thighs. Sprinkle with cilantro. Garnish with lime wedges and serve with rice or tortillas, if you like.