Chicken, Tomatillo and Jalapeño Stew

Chicken, Tomatillo and Jalapeño Stew Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 1 hour 5 minutes | Servings: 4-6

Introduction

This Chicken, Tomatillo and Jalapeño Stew is a flavorful and comforting dish that combines tender chicken thighs with tangy tomatillos and spicy jalapeños. The stew is baked in the oven, allowing the flavors to meld together and create a delicious one-pot meal.

History

This recipe draws inspiration from traditional Mexican cuisine, where tomatillos and jalapeños are commonly used to add depth and heat to dishes. The combination of these ingredients with chicken and potatoes creates a hearty and satisfying stew that is perfect for a cozy dinner.

Ingredients

1 medium onion, sliced into 0.25 inch thick rounds
4 medium red-skinned potatoes, sliced into 0.25 inch thick rounds
0.25 tsp salt
6 boneless, skinless chicken thighs (1.5 lb (680 g))
1 cup loosely packed fresh cilantro leaves, plus more for garnish
1.5 lb (680 g) tomatillos (12 – 16 medium), husks removed, rinsed and sliced into 0.25 inch rounds
0.25 cup sliced pickled jalapeños, plus 2 tbsp pickling juice

How to prepare

Preheat the oven to 400°F (204°C).
In a 5-to-6 qt (5.68 liter) ovenproof Dutch oven with a tight fitting lid, arrange the onion slices in a slightly overlapping layer, covering the bottom.
Spread the potatoes on top of the onions in overlapping layers and sprinkle with salt.
Place the chicken on top of the potatoes, followed by cilantro and a layer of tomatillos.
Top with jalapeño slices and drizzle with pickling juice.
Bake the stew, covered, for 45 minutes.
Remove the lid and bake for 15 to 20 minutes more to reduce the juices.
Serve hot, garnished with cilantro.

Variations

Add diced bell peppers or corn for extra color and sweetness.
Substitute chicken thighs with chicken breasts for a leaner option.
Use green tomatoes if tomatillos are not available for a slightly different flavor profile.

Cooking Tips & Tricks

Make sure to rinse the tomatillos thoroughly to remove any sticky residue from the husks.

- Layering the ingredients in the Dutch oven ensures even cooking and allows the flavors to meld together.

- Garnish the stew with fresh cilantro for a burst of freshness and color.

Serving Suggestions

Serve this stew with warm tortillas or rice for a complete meal. A side of avocado or sour cream can also complement the flavors of the dish.

Cooking Techniques

Baking the stew in the oven allows the flavors to develop and the chicken to become tender. The covered cooking method ensures that the ingredients stay moist and flavorful.

Ingredient Substitutions

If you can't find tomatillos, you can use green tomatoes or canned green salsa as a substitute. You can also use bone-in chicken thighs for added flavor.

Make Ahead Tips

This stew can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Simply assemble the ingredients in the Dutch oven and refrigerate until ready to bake.

Presentation Ideas

Serve the stew in individual bowls garnished with fresh cilantro leaves for a pop of color. A squeeze of lime juice can also brighten up the flavors of the dish.

Pairing Recommendations

Pair this stew with a light and refreshing salad or a side of steamed vegetables for a well-rounded meal. A crisp white wine or a cold beer can also complement the spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in the oven or on the stovetop until heated through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

Each serving of this stew contains approximately 300 calories.

Carbohydrates

Each serving of this stew contains approximately 25 grams of carbohydrates.

Fats

Each serving of this stew contains approximately 10 grams of fat.

Proteins

Each serving of this stew contains approximately 30 grams of protein.

Vitamins and minerals

This stew is rich in vitamin C, vitamin K, and potassium from the tomatillos and cilantro.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as cilantro or jalapeños.

Summary

This stew is a balanced meal that provides a good source of protein, vitamins, and minerals while being relatively low in calories.

Summary

This Chicken, Tomatillo and Jalapeño Stew is a delicious and satisfying dish that brings together the flavors of tangy tomatillos, spicy jalapeños, and tender chicken. With a few simple ingredients and easy preparation, this stew is perfect for a cozy dinner at home.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Chicken, Tomatillo, and Jalapeño Stew. It was a cold winter day, and I was yearning for something warm and comforting to eat. I decided to rummage through my collection of cookbooks and stumbled upon an old, weathered recipe card tucked away in between the pages of my favorite Mexican cookbook.

The recipe had been given to me by a dear friend many years ago, during a trip to Mexico. We had spent a week exploring the vibrant markets and sampling the delicious street food of Oaxaca. It was there that I fell in love with the bold flavors and vibrant colors of Mexican cuisine.

As I read through the recipe, I could practically taste the tangy tomatillos, spicy jalapeños, and tender chicken simmering together in a rich, flavorful broth. I knew I had to make it that very night.

I gathered all the ingredients I needed and set to work, chopping the tomatillos and jalapeños, browning the chicken, and simmering everything together in a large pot. The stew filled my kitchen with the most tantalizing aroma, and I couldn't wait to dig in.

When the stew was finally ready, I ladled it into a bowl and took my first bite. The flavors exploded in my mouth – tangy, spicy, savory, and oh so satisfying. It was like a warm hug on a cold winter night.

I knew right then and there that this recipe would become a staple in my repertoire. I made it for my family that night, and they were blown away by how delicious it was. They couldn't believe that I had whipped up such a flavorful dish in just under an hour.

From then on, I made Chicken, Tomatillo, and Jalapeño Stew whenever I needed a quick and easy meal that still packed a punch. It became my go-to recipe for potlucks, family gatherings, and cozy nights in with a good book.

Over the years, I've made some tweaks to the original recipe, adding a splash of lime juice for brightness and a handful of fresh cilantro for a burst of freshness. I've also experimented with different types of chilis, depending on how spicy I want the stew to be.

But no matter how many times I make it, the joy of that first discovery always comes flooding back. It reminds me of the power of good food to bring people together, to warm the soul, and to create lasting memories.

So here's to Chicken, Tomatillo, and Jalapeño Stew – a recipe that will always hold a special place in my heart and in my kitchen. May it bring you as much joy and comfort as it has brought me over the years. Bon appétit!