Tomatillo Chicken Stew
Posted by fourclankitchen on February 9, 2010
Chicken Tomatillo Stew (adapted from Simply Recipes)
Tomatillo sauces at Mexican restaurants often have a metallic taste that I I don’t like. I have a feeling these tomatillos are canned. But make your salsa with fresh roasted tomatillos and you have perfection, a taste that really cannot be replicated by other ingredients. The recipe has multiple steps, but is not complicated. I made several small changes to the original recipe. Also, I added roasted peppers and zucchini to it since the tomatillos did not occupy the entire roasting pan and I did not want to clean a half burnt pan. They added a caramelized dimension to the recipe, which I liked immensely. So they are here to stay.
1 ½ lb. tomatillos
2 cloves garlic
1 tsp salt, or to taste
2 tbs lime juice
½ Serrano (or jalapeno) pepper (optional)
Pinch of sugar
2 lbs bone skinless chicken thighs, cut into 1” pieces
1 large onion, finely chopped in the food processor
2 cloves garlic, minced
3-4 tbs vegetable oil
2 red peppers, quartered
2 small zucchinis, halved lengthwise
1 tsp coriander powder
1 tsp roasted cumin
1 tsp dried oregano
1 tsp Hungarian sweet paprika
1 ½ cup chicken stock
Salt to taste
½ cup cilantro, finely chopped in the food processor
Move an oven rack to the top third of the oven and set the oven on broil (high). Husk and wash the tomatillos thoroughly to remove the alkaline film coating them. Cut the tomatillos and zucchini in half, and quarter the peppers. Lightly rub with all vegetables olive oil, sprinkle salt all over. Broil on high, 5-7 min. till the tomatillos develop black spots. Remove the tomatillos from the oven. Turn the peppers and zucchini over at this point and broil for 2-3 min longer, till the peppers and zucchini are partially charred on both sides. Coarsely chop the peppers and zucchini and set aside for the stew.
Make the salsa. Place the tomatillos into a food processor along with all the ingredients and whir till the salsa is smooth. This should yield about 2 cups.
Prepare the stew. Sprinkle salt and pepper on the chicken pieces. Add 2 tbs. of oil in a large heavy bottomed pan (I used a Dutch Oven) and brown both sides of the chicken in batches so that the chicken pieces do not touch while being browned. The chicken should not be cooked through at this point. Remove chicken pieces to a plate, add 1-2 tbs oil to the same pan and soften the onions and garlic for a few minutes. Add the peppers and zucchini; then add back the chicken pieces. Add the spices and mix thoroughly with the chicken. Add the salsa, coat the chicken, then add the stock. Cook the stew for 20 min. Taste and adjust the salt if needed. Garnish with cilantro and serve with rice.
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