This is a comforting, spicy stew made with chicken thighs and fresh or canned tomatillos.
September is tomatillo season around here.
Little green lanterns hang from our tomatillo plants like ornaments on a well decorated Christmas tree.
Elise Bauer
Do you ever cook with tomatillos?
Why Roast Tomatillos
Tomatillos are typically boiled with some chiles to make the green salsa.
But roasting them, as I’ve done in this recipe, will bring out more flavor.
Elise Bauer
The second time I used two jalapenos and kept all the seeds.
Woo boy, big difference.
Now, both of the chiles were from our garden, and were not overly picante.
Elise Bauer
If you are working with chiles with lots ofstriations, check the hotness first.
If a tiny bite sets you running for a fire extinguisher, don’t use as much.
Readers suggested swapping chicken for jackfruit as well.
Elise Bauer
Skip step 2 in the recipe below, and add the cooked poultry in step 4.
Want More Heat?
For less heat, leave out the peppers, or try a milder poblano, hatch or anaheim pepper.
Elise Bauer
Tomatillo Stew for Later
Got a bumper crop of tomatillos?
Double the recipe and freeze.
Or make the tomatillo sauce and freeze as a base for future stews.
Elise Bauer
you’re free to store any leftovers in the refrigerator for 3 to 5 days.
For longer storage, freeze the stew in airtight container for up to 3 months.
Best to defrost in the refrigerate overnight before reheating.
Elise Bauer
But you might also heat directly from the freezer.
Stir, occasionally to check that any frozen chunks are distributed and to keep the bottom from burning.
Inspired by a recipe in Eugenia Bone’sWell-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods.
Elise Bauer
Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.
Broil for 5 to 7 minutes until blackened in spots.
Let cool enough to handle.
If you make ahead, refrigerate until needed.
Pat dry the cubed chicken parts with paper towels.
Sprinkle salt and pepper over them.
Working in batches so as not to crowd the pan, brown the chicken pieces on two sides.
Add more olive oil when necessary.
And don’t move them again until they are browned on the other side.
Do not cook through, but only brown.
Remove the chicken pieces from the pan and lower the heat to medium.
There should be a nice layer of browned bits (fond) at the bottom of the pan.
Add ground cumin and coriander.
Add the garlic and cook for 30 seconds more, until fragrant.
Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan.
Bring to a boil and reduce to a simmer.
Cook, partially covered, for 20 minutes until chicken is cooked through.
Add the cilantro to the stew in the last minute or so of cooking.
Serve over white rice, accompanied with sour cream, if needed to offset the heat from the chiles.
The stew will thicken as it cools.
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