Guatemalan Chicken Stew with Tomitillo Sauce
- Number of Servings: 8
Ingredients
1 pound tomatillos, husked and rinsed4 boneless skinless chicken thighs (about 1 1/2 pounds)2 boneless skinless chicken breasts (about 1 1/2 pounds)1 to 2 jalapeños, stemmed and halved lengthwiseSalt and pepper to taste1 tablespoon extra virgin olive oil1/2 cup roughly chopped cilantro, plus more for garnish6 green onions, trimmed and roughly chopped3 cloves garlic, roughly chopped1 green bell pepper, cored, seeded and roughly chopped1/2 cup pumpkin seeds (pepitas), toasted1/4 cup sesame seeds, toasted2 (8-inch) corn tortillas, torn into pieces
Put 6 cups water, tomatillos, chicken, jalapeños and salt into a large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapeños are tender and chicken is cooked through, about 25 minutes. Drain, reserving broth, and set aside chicken, tomatillos and jalapeños.
Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños (seeded first, if you like) and carefully purée until smooth; work in batches, if needed. (Reserve remaining broth for another use.)
Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes. Meanwhile, discard bones from chicken and shred meat. Transfer to pot with sauce and simmer for 10 minutes more. Ladle into bowls, garnish with cilantro and serve.
Serving Size: unknown
Number of Servings: 8
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños (seeded first, if you like) and carefully purée until smooth; work in batches, if needed. (Reserve remaining broth for another use.)
Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes. Meanwhile, discard bones from chicken and shred meat. Transfer to pot with sauce and simmer for 10 minutes more. Ladle into bowls, garnish with cilantro and serve.
Serving Size: unknown
Number of Servings: 8
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 8.7 g
- Cholesterol: 111.8 mg
- Sodium: 272.4 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.0 g
- Protein: 36.2 g
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