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Chicken Tomatillo Stew

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  • Yield: 6 servings 1x

Ingredients

  • 1 1/2 lb tomatillos, husks removed
  • 1 white onion, peeled and quartered
  • 1–2 jalapeño peppers, halved and seeded
  • 3 cloves garlic, peeled
  • olive oil
  • salt
  • 1 lb chicken cutlets, thinly diced
  • 1 1/2 cups diced zucchini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups chicken stock
  • 14 oz can great northern beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • lime for garnish
  • queso fresco for garnish

Instructions

  1. Preheat oven to 400F degrees.
  2. Line a rimmed baking sheet with foil. Place tomatillos, onion, jalapeño peppers and garlic on the lined pan. Drizzle with olive oil (about 3-4 tablespoons) and sprinkle with a pinch of kosher salt. Roast for 35 minutes until soft and brown at the edges.
  3. Let tomatillo mixture cool to room temperature and then transfer everything on baking sheet (liquid included) to a blender or food processor and blend until smooth. (You may need to add a few tablespoons of chicken stock to help the mixture along.)
  4. In a medium stock pan, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken cutlets and cook until browned on all sides. Add zucchini, turn heat to medium-high and let brown 2-3 minutes. Add cumin, oregano, garlic powder and kosher salt. Cook 1 minute more.
  5. Add chicken stock and bring to a boil. Turn heat back down to medium-low and cook 20 minutes. Add beans and cilantro and cook another 10 minutes.
  6. Ladle stew into bowls and garnish with queso fresco and lime wedges.