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Easy and delicious. Put an extra batch in freezer. We served w corn tortillas vs rice
I just discovered your blog with this recipe! I made the stew for a Sunday family dinner, and it was FABULOUS! I added a 7-oz drained can of fire-roasted Ortega diced green chilis to the Tomatillo Sauce because no one other than me can tolerate chili peppers; I used the fresh tomatillos broiled as you suggested and everyone raved that the sauce was so bright and fresh-tasting. I used chicken tenders and generously sprinkled epazote on them as well as kosher salt and black pepper before browning them whole; then I chopped the tenders up into 1/2″ pieces. This made the browning process much easier for me. In Step 4 I added 2 bay leaves to the browned chicken, tomatillo sauce etc and, as another reviewer suggested, served the stew over brown rice, with warm corn tortillas, and garnished with avocado slices and a cilantro sprig. Everyone voted this #1 fave for family Sunday dinners; but this week I’m trying your Tilapia with Olives, Mushrooms & Tomatoes and I’m betting it will be another winner. Thanks for your blog!
Hi Rachel, thanks so much for your comment! I’m so glad you like the recipe. I love the idea of serving the stew over brown rice. And of course avocado slices and cilantro are a must!
I wish I would give this a 10! I made this today and omg! There are soooo many flavors. The recipe was easy to follow and my stew came out perfect. I used two jalapeños with the seeds and it was just the right level heat. GREAT recipe, thank you!
You’ve heard the term “Flavor Explosion”? Wow – I just tasted the stew to see if it needed anything. Nope. Nothing needed. Incredible flavor, perfect heat, just amazing. Thanks, Elise! I knew you would have some great ideas for my tomatillos! xoxo
Yummy! My whole family really enjoyed this (kids too – I de-seeded both the jalapeños!). And the smell of the onions cooking in the chicken pan, with the cumin, coriander and garlic was seriously swoon-y! Thanks for the great recipe and the clear instructions. :-D
Awesome! One of the best recipes I’ve ever tried. So many flavors! Thank you!
Super easy, especially with a 28 oz. can of tomatillos! I added some pimientos for a little color and should have included the seeds/ribs from the jalapenos for more heat. I ended up using corn starch to thicken it and avoided the rice. Topped each bowl with a half of an avocado and cilantro and a tortilla on the side: Delicious!
Made this, only I altered it a bit so I could make it in my Instant Pot. I tossed my frozen chicken in so I didnt get to brown it, but it was so delicious. Adding this to the rotation. Thanks!!
How many cups of tomatillo sauce does the recipe yield?
About 3 cups of tomatillo sauce.
We had this tonight and it was excellent! I had searched for a “Tomatillo recipe” as my neighbor had given us a bunch and I needed to figure out what to do with it. We used whatever pepper we were given as well which didn’t have much heat, but was perfect for my family and kids. We will make this again!
Made this for dinner and my kids loved it. It was absolutely delicious. So delicious, I had to share with my neighbor who loves food like me. I used to hate to cook but your recipes that I’ve tried are easy to follow and full of flavor. I enjoy cooking now…most of the time!
I’m so glad you like the stew Poppy! And I do believe that cooking is more fun when you create something you really love to eat. :-)
Made your recipe last – it was excellent! My mom and my husband (both with very different taste) loved this dish. I literally had the last 20 oz of fresh tomatillos from our garden and Mexican oregano we grow, plus some Siciliano garlic that is supposed to be perfect for salsas and pestos (also from our garden), and one last jalepeno – I did double the amount of garlic though, because I love garlic. I made two other very slight changes as I went along – I heavily sprinkled the chicken with Epazote before browning, and I used homemade chicken stock increasing the amount to 2 1/2 cups. We were looking for more sauce, and it was great. What a fabulous dish!
This recipe is definitely a keeper. It was not difficult, everyone liked it, and it was delicious. With the extra sauce, we served it more like a soup. Then we cooked up some Arepas de Queso with it to use as a dipping bread. I had made some masarepa and had just enough to do a batch of these.
Just made this tonight and it’s absolutely delicious!! I added more jalapeños (love spice) and used roasted tomatillo sauce from Whole Foods. Still great! Looking forward to trying this with fresh tomatillos during the season.
Sub tofu and veg stock for chicken and this makes an amazing veg/vegan dish.
This is one of my family’s favorite dinners. My husband requested it for his birthday! The last time we made it, we only had purple tomatillos that we had grown in our garden and it turned out just as good as the stew that we made with the green tomatillos, just with a slightly sweeter taste. Thank you for such a great recipe!
One way that I have cut down on hands-on prep time is by roasting the chicken thighs in a pan in the oven. When they have browned and cooked on both sides, I take them out and cut them up to put in the stew.
I just made this tonight and loved it! Even my picky husband liked it though he’d have preferred it a little spicier (2 jalapenos is just about my limit though!!). Didn’t make any changes except for omitting the ground coriander as my supermarket didn’t have it. Would definitely make it again!
Excellent recipe. Although it was my first time cooking with tomatillos and the recipe required some preparation time, it was well worth it!!! I would highly recommend this to anyone and I plan on cooking it again. Thank you so much for sharing!!