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This has become a staple in our family. One of our very favorite recipes! Anyone who tries it has to have the recipe! Thank you for sharing!
I’m so glad you and your family like the stew Tessa!
So delicious! I used shredded chicken (done in the crock pot) instead of chicken pieces. My picky family loved it.
this was beyond amazing. my family loved it. i served with corn tortilla and cilantro lime rice. omg just thinking about it now makes me want to have it tonight. thank you
Amazing recipe! I did the fresh tomatillos the first time, but now I just use a large jar of tomatillo salsa. To me it tastes the same and so much easier. I’ll also dice in leftover roasted or grilled bell peppers if I have them. My family asks for this on a regular basis! Thanks!
So easy and delicious! I didn’t have quite enough tomatillos so I subbed a few red tomatoes and they added some sweetness to the stew. I would probably do that if I made it again. I might even add some potatoes and carrots in and make this a whole meal. Highly recommended this one!
Loved it! Reminds me of the exact recipe I use for chicken posole. The only thing missing is the hominy. So good browning the onions and chicken! A keeper!
Definitely one of the best recipes I’ve ever made. I’ve been a chef for almost 10 years and I can easily say this is one of my favorites. The perfect amount of prep and cooking time as well. Can’t wait to make it at my next dinner. Thanks Simply Recipes
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!!
Wow, this was good. Made just as described but added in a few handfuls of baby spinach during the last few minutes of cooking because I needed to use it up. Served over brown rice with avocado on top.
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.