Tomatillos are those green “tomatoes” with the papery skin you often see near the chili peppers in the produce section at the grocery store. They have a bright, tart flavor and form the foundation of many Mexican sauces.
This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now – all the fresh flavors of summer, but so warming on a crisp fall day.
Don’t balk at making your own sauce for this recipe; it’s a matter of about 15 minutes.
First, remove the husks from the tomatillos and rinsed off the sticky sap. Then pop them briefly under the broiler with a poblano pepper or two and some garlic for company. Whiz in a blender and you’re done.
This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now – all the fresh flavors of summer, but so warming on a crisp fall day.
Don’t balk at making your own sauce for this recipe; it’s a matter of about 15 minutes.
First, remove the husks from the tomatillos and rinsed off the sticky sap. Then pop them briefly under the broiler with a poblano pepper or two and some garlic for company. Whiz in a blender and you’re done.
Chicken Stew with Tomatillo Sauce Recipe
Ingredients:
For the tomatillo sauce:- 12 tomatillos (about 1 1/2 pounds)
- 1 large or 2 small poblano chiles
- 2 cloves garlic, peeled
- 1/4 large white onion, sliced
- 1 cup loosely packed cilantro leaves
- Salt to taste
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 pound small creamer potatoes (small Yukon gold or red potatoes), halved
- 1 red bell pepper, seeded and cut into thin strips
- 1/4 cup or more water
- 2 cups corn kernels, fresh or frozen
- 1/2 cup chicken stock or broth
- Cilantro, for garnish
- 1 lime, quartered, for garnish
- Tortillas or rice, for serving
- Blender or food processor
