Chicken Tomatillo Stew

Late summer is pepper and tomatillo season. This satisfying stew makes delicious use of zesty, fresh tomatillos and spicy jalapeños. Make a big batch and save some for lunches or freeze some for a future date when you want an easy meal. Great with a dollop of sour cream, slices of avocado and a side of tortilla chips. Don’t be afraid to add a few dashes of hot sauce to punch up the flavor even more.

Co-op Sales Local Organic Tomatillos
  • 1 ½ lbs. tomatillos
  • 1 jalapeño, chopped, with stem, seed and veins removed
  • 3 cloves garlic, minced, divided
  • 1 tsp. salt
  • 2 Tbsp. lime juice
  • ¼ tsp. sugar
  • 2 lbs. boneless, skinless chicken breasts, cut into 1” cubes
  • Salt and pepper
  • 3 Tbsp. olive oil, divided
  • 1 yellow onion, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 ½ cups chicken stock
  • 1 Tbsp. fresh oregano, chopped
  • ½ cup chopped cilantro
  • 3 Tbsp. arrowroot (optional)
  • 2 Tbsp. water (optional)

Instructions:

Remove papery skins from tomatillos. Cut tomatillos in half and place upside down on baking sheet. Broil 6” from heat until skins begin to blacken. Place tomatillos in plastic bag, let sit for 15-20 min. Remove skins and core; place in blender with jalapeno, 1 clove garlic, 1 tsp. salt and lime juice. Blend to semi-smooth. Set aside. Heat 2 Tbsp. olive oil in large saucepan. Add chicken (or substitute tofu and prepare same way) and brown on 2 sides but do not cook through. Sprinkle with salt and pepper. Remove chicken and add 1 Tbsp. olive oil to pan. Add onions, garlic, cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened. Add chicken, tomatillo sauce, chicken stock, oregano. Stir to combine. Bring to a boil and reduce to a simmer. Cook partially covered for 20 min. until chicken is cooked through. Add cilantro just before serving. For a thicker stew, mix arrowroot with cold water and stir into stew. Boil gently 1 – 2 min. Serve over rice, with sour cream and avocado slices, if desired.