Mexican Chicken and Tomatillo Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 lb tomatillos, husks removed and cut in half½ jalapeño pepper, seeded2 tablespoons olive oil, divided½ teaspoon grated lime rind2 tablespoons fresh lime juice½ cup plus 2 tablespoons chopped freshcilantro, divided1 boneless, skinless chicken breast, cut into 1-inch pieces1 medium onion, diced4 cloves garlic, minced1 tablespoon ground cumin14.5 oz can low-sodium chicken broth
Preheat oven to 450 degrees. Place tomatillos
and jalapeño on a large baking sheet rubbed
with 1 tablespoon oil. Roast 7 to 10 minutes or
until browned. Remove from oven; cool slightly.
Combine tomatillos, jalapeño, lime rind, lime
juice and ½ cup cilantro in a blender; cover and
process until slightly chunky. Combine chicken,
onion, garlic and cumin in a 3- or 4-quart slow
cooker; toss. Pour chicken broth and tomatillo
mixture over chicken and vegetable mixture in
slow cooker. Cover and cook on Low 4 to 6
hours or until chicken is done. Sprinkle with
remaining 2 tablespoons cilantro before
serving.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
and jalapeño on a large baking sheet rubbed
with 1 tablespoon oil. Roast 7 to 10 minutes or
until browned. Remove from oven; cool slightly.
Combine tomatillos, jalapeño, lime rind, lime
juice and ½ cup cilantro in a blender; cover and
process until slightly chunky. Combine chicken,
onion, garlic and cumin in a 3- or 4-quart slow
cooker; toss. Pour chicken broth and tomatillo
mixture over chicken and vegetable mixture in
slow cooker. Cover and cook on Low 4 to 6
hours or until chicken is done. Sprinkle with
remaining 2 tablespoons cilantro before
serving.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 19.2 g
- Cholesterol: 32.5 mg
- Sodium: 638.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.4 g
- Protein: 18.8 g
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