Guatemalan Stew
A hearty stew with a rich and tangy tomatillo sauce!
Servings: 8 Servings
Calories: 225kcal
Ingredients
- 4 bone-in chicken breasts
- 1 pound tomatillos husked and rinsed
- 1 jalapeno pepper stemmed and halved
- 1 Tbsp salt
- 1 Tbsp olive oil
- 1/2 Cup cilantro roughly chopped
- 6 green onions roughly chopped
- 3 cloves garlic roughly chopped
- 1 green pepper cored, seeded, and roughly chopped
- 4 corn tortillas torn into pieces
- 1 tsp salt
- the juice of 1 lime
- cooked white rice and corn tortillas or corn chips for serving
Instructions
- In a large pot, add chicken, tomatillos, jalapeño pepper, and 1 Tbsp salt. Cover with water and bring to a boil.
- Reduce heat to medium and simmer 25-30 minutes until chicken is cooked through.
- Drain, reserving the broth, and set aside chicken, tomatillos, and jalapeño.
- While chicken is boiling, in a large skillet, heat olive oil over medium heat.
- Add cilantro, green onions, garlic, and green pepper, and cook until softened, about 10 minutes.
- Transfer to blender and add tortillas, 3 cups of the reserved broth, tomatillos, and jalapeño and blend until smooth.
- Transfer to a large pot and bring to a boil. Reduce heat to medium, add 1 tsp salt and lime juice, and simmer until thickened, about 10 minutes.
- Remove chicken from bone and shred. Add to sauce and simmer another 10 minutes.
- Serve over rice with corn tortillas or corn chips.
Notes
When adding hot liquid to a blender, fill only half way, remove the center piece of the lid, and cover with a clean kitchen towel.
Nutrition information does not include rice, tortillas, or chips for serving.
Nutrition
Calories: 225kcal | Carbohydrates: 10g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1228mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1.4mg