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Chicken Tomatillo Stew

Posted on February 23, 2012

: Chicken Tomatillo Stew

: One Pot Wonder 2012 Winner by Nina L.

  1. 3 lb. 8-piece FreeBird chicken, skin removed
  2. salt and pepper to taste
  3. 2 Tbsp. olive oil
  4. 1 large yellow onion, chopped
  5. 6 cloves garlic, minced
  6. 1 1/2 Tbsp. ground cumin
  7. 2 1/4 quarts chicken broth
  8. 4 poblano or anaheim chilies, seeded and chopped
  9. 2 jalapeno peppers, seeded and chopped
  10. 1 1/2 lbs. ripe tomatillos, husks removed, chopped
  11. 1/2 cup chopped cilantro
  1. Season chicken with salt and pepper. Heat oil in a large pot and brown chicken pieces evenly, then transfer to a clean plate. In remaining oil, saute onionand garlic until translucent. Add cumin, then return chicken to pan. Pour in chicken broth and simmer for 30 minutes. Add peppers and tomatillos and continue cooking for 45-60 minutes until chilies are soft and chicken is fork tender. Carefully transfer chicken to a cutting board using a slotted spoon or tongs. Remove bones and return to pot. Garnish soup with cilantro and serve. Serve with sour cream or green onions if desired.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)