RCI-SP.003.0349.001

Chicken, Tomatillo and Jalapeño Stew

Name: Chicken, Tomatillo and Jalapeño Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1 medium onion (cut into ¼-inch thick rounds); 4 medium red-skinned potatoes (cut into ¼-inch thick rounds); ¼ tsp salt; 6 unit boneless (skin less chicken thighs (1½ lbs)); 1 cup loosely packed fresh cilantro leaves (plus more for garnish); 1½ lbs tomatillos (12 – 16 medium) (papery husks removed, rinsed and cut into ¼-inch rounds); ¼ cup sliced pickled jalapeños (plus 2 tbsp pickling juice)

Chicken, Tomatillo and Jalapeño Stew from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

onion
cut into ¼-inch thick rounds
1 medium
red-skinned potatoes
cut into ¼-inch thick rounds
4 medium
salt
¼ tsp
boneless
skin less chicken thighs (1½ lbs)
6 unit
loosely packed fresh cilantro leaves
plus more for garnish
1 cup
tomatillos (12 – 16 medium)
papery husks removed, rinsed and cut into ¼-inch rounds
1½ lbs
sliced pickled jalapeños
plus 2 tbsp pickling juice
¼ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Chicken, Tomatillo and Jalapeño Stew

Ingredients

Method

What Makes This Variant Distinct