Tomatillo and chicken stew

(ok, ok, after yesterday’s post which apparently grossed people out, we’re back to pretty and yummy!)

Last week, these arrived in our organic box:

I have never cooked with a tomatillo before but the beauty of receiving local products every fortnight is that other food writers, bloggers and cooks are out there cooking with the same things and I knew I had seen a recipe using tomatillos on Simply Recipes a week or so ago….

A short search came up with this recipe for tomatillo and chicken stew. I followed it pretty closely, using chicken from Rowe Farms, and yellow onions and garlic from the organic box, making it nearly but not quite a Keep it Local challenge meal…

To make the sauce, first, I rinsed the tomatillos:

Then I cut them in half:

and placed them on a baking tray under the grill (broiler for you North Americans!)

Until they were a bit blackened:

Then I took the flesh, added the garlic, lime juice and chilies and blended to make a sauce:

After that, I browned the chicken, cooked the onions, then added the browned chicken to the pan with the tomatillo sauce and stock. I didn’t have fresh herbs on hand so I used dried.

It simmered for about 45 minutes to thicken and reduce (I think I was a little heavy handed with the lime juice…)

And then today I served it with plain white rice:

Verdict? A combination of heat and sweet and tender, falling apart chicken has earned this dish a place on my fall cooking roster. Could have used some fresh coriander that the original recipe called for but none on hand… Next time…

26 thoughts on “Tomatillo and chicken stew”

  1. Neil – look in your lunchbag!

    April – that sounds good!

    Divina – if you ever see them, buy them!

    Mathilde – you should!

    Kate – me too!

    Jen – thanks!

  2. Looks delicious! My two questions for any recipe though: How long does it take to make? And how easy? ( on a scale of 1 to 10 with 1 being "I can make this in my sleep").

  3. wooo, nomination? I wrote you in a lot, was that to get the nomination and now we have to vote for winners? I didn't know I was a member of the Academy, but I'll get right on it. I was going to ask if it was the tomatillos that are the sweet component, but that question is kinda taking a backseat after reading Sandy's comment.

  4. Carrie – thanks and yes, now you nominated me, you have to actually vote!! Yes, the tomatillos are the sweet part of the dish… (once they are cooked)

  5. I've been interested in cooking tomatillos ever since I saw them at a local Mexican grocery store – after catching an Ask Aida episode and seeing your post, I think I'll definitely grab a few to try out!

  6. Okay, as Mardi said I found this in my lunchbag yesterday – so I can now report.

    YUMMO! (To choose an eloquent response…)

    Mardi and I tease each other about our sometimes differing tastes. Generally I have a spicy leaning, so I'll cajole her on a dish being "bland" whereas she'll likewise assail me at having something so spicy "you cannot taste anything but heat". Both of course are fun exaggerations.

    This dish nailed a nice bit of heat underlying the sweet tomatillos. Sure, I could have it spicier — but no need. I know it's a hassle, but the smokiness from grilling them (similar to what we did in Laos with the chilis) really adds a complexity. Mmmmm.

    Definitely a repeat.

    (And need I add: there were some envious looks in the canteen yesterday…)

  7. High/Low – go for it! You won't be disappointed!

    Neil – glad you liked it because there's more in the lunch bag today!

  8. I blogged about this recipe also because I loved it. The flavors are wonderful. I got some tips on cooking tomatillos at the local farmers market and have already made several batches of sauce for the freezer. Delicious.

  9. I know how great this tastes!! I made something like this a few months back…kept making it for a few weeks!! BTW eat, live travel and live? what else is better?


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