Green Chile Chicken Stew

  • 6 to 8 boneless skinless chicken thighs
  • 6 tomatillo’s
  • 2 poblano peppers, seeded and large chopped
  • 1 large yellow onion, large diced
  • 4 cloves garlic, whole
  • 1 cup chicken stock
  • Olive oil
  • Salt and pepper

Place tomatillo’s,poblano peppers, onion and garlic cloves on a sheet pan. Toss with a little olive oil, salt and pepper and place into a 400 degrees preheated oven.

Roast for 25 to 30 minutes. Allow Veggies to cool. Once cooled, add to blender and puree until smooth.

Salt and pepper one side of the chicken thighs

In a large skillet or dutch oven, add 2 tablespoons olive oil. Once hot, add chicken thighs, careful to not overcrowd the pan. Brown each side of the chicken thighs for 2 to 3 minutes per side. Set aside. Add 1 cup chicken stock and 2 cups of tomatillo sauce and stir to combine. Add chicken thighs back to the pan, cover and simmer for about 25 minutes.

Adjust seasoning and serve over jasmine rice or any rice that you prefer.

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