Mexican Chicken and Tomatillo Stew

1 lb tomatillos, husks removed and cut in half
½ jalapeño pepper, seeded
2 tablespoons olive oil, divided
½ teaspoon grated lime rind
2 tablespoons fresh lime juice
½ cup plus 2 tablespoons chopped fresh
cilantro, divided
1 boneless, skinless chicken breast, cut into 1-
inch pieces
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon ground cumin
14.5 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.