Chicken Stew with Tomatillo Sauce

Chicken Stew with Tomatillo Sauce

Tomatillos ar those inexperienced “tomatoes” with the papery skin you frequently see close to the chili peppers within the manufacture section at the food market. they need a bright, tart flavor and kind the inspiration of the many Mexican sauces.
This simple stovetop fricassee with corn and potatoes uses simply such a sauce. It’s an ideal meal for at once – all the recent flavors of summer, however thus warming on a crisp fall day.

Don’t balk at creating your own sauce for this recipe; it’s a matter of concerning quarter-hour.
First, take away the husks from the tomatillos and rinsed off the sticky sap. Then pop them concisely underneath the broiler with a poblano pepper or 2 and a few garlic for company. Whiz in an exceedingly liquidizer and you’re done.
By the way, poblanos ar typically fairly delicate, however each once in an exceedingly whereas on comes a fiery one, thus snip a bit off and style it if you’re distressed concerning the warmth issue.

Once you have got finished creating the sauce, you’re much home free. Brown the chicken on one aspect to crisp the skin. If you’ll be able to still notice corn on the cob this late within the season, simply cook it concisely within the microwave whereas you begin the peppers and potatoes on the stovetop. If recent corn isn’t obtainable, frozen corn makes a fine substitute.
When you assemble the stew, check that the chicken is concerning halfway submerged within the sauce. This keeps the skin nice and crisp whereas the meat stays damp and cooks through.

For the tomatillo sauce:
12 tomatillos (about one 1/2 pounds)
1 giant or a pair of little poblano chiles
2 cloves garlic, peeled
1/4 Pieris brassicae onion, sliced
1 cup loosely packed cilantro leaves
Salt to style
For the chicken:
8 bone-in, skin-on chicken thighs (about three pounds)
Salt and pepper, to taste
2 medium ears of corn, or concerning a pair of cups frozen corn kernels
2 tablespoons vegetable oil
1 pound little cream pitcher potatoes (small Yukon gold or red potatoes), halved
1 red bell pepper, seeded and take away skinny strips
1/4 cup or additional water
Cilantro, for garnish
1 lime, quartered, for garnish
Tortillas or rice, for serving


Leave a Reply

Your email address will not be published. Required fields are marked *