Chicken Tomatillo Stew
1 hr 20 minServes 6-8
A Mexican-inspired stew of braised chicken thighs with tomatillos, poblano, and a rich pumpkin seed sauce.
| prepSeason chicken with salt and pepper; set aside | ||||
| 1 white onion, sliced | Sauté onions & carrots, 5-7 min | Add garlic, sauté 2 min | Add stock, chicken, potato & bay leaf; simmer 30-45 min | Add cooked chicken to sauce, stir to coat & serve |
| 4 carrots, sliced | ||||
| 5 garlic cloves, minced | ||||
| 950 ml chicken stock or broth | ||||
| 900 g boneless skinless chicken thighs | ||||
| 1 large russet potato, peeled and cut into 2 inch cubes | ||||
| 1 bay leaf | ||||
| 140 g pepitas | Toast pepitas, cool & grind until smooth | |||
| 2 tbsp avocado oil (for the sauce) | Toast tomatillos, serrano & poblano until golden, 5-7 min | Add ground pepitas, cilantro & broth; simmer 20-30 min | Blend sauce until smooth | |
| 900 g tomatillos | ||||
| 1 serrano pepper, de-stemmed | ||||
| 1 poblano pepper, cut into large cubes, seeds removed | ||||
| 12 g cilantro leaves | ||||
| 120 ml chicken broth (for the sauce) | ||||
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