Well it is that time of year again, kids are going back to school. This SundaySupper we are focussing on easy 30 minute meals for these busy times. Now Morgan might be too young for the school part but I can relate for the need for quick and easy meals so I was excited to participate. Even more reason for excitement was because the main ingredient for this recipe came from my own garden. Both my husband and I have a love affair for Mexican food so moving back to the UK meant that we had to find creative ways to still enjoy those wonderful flavours. Chris’ favourite salsa has always been green salsa (tomatillo salsa) however you can’t get tomatillos in the store here, nor can you buy the salsa ready made. So I set about the task of trying to find out if I could grow it here. I planted four tomatillo plants in the back of my green house, half heartedly expecting it to not survive because of its need for hot weather. Much to my surprise it not only survived but it thrived. I now have 4 out of control bushes that I am having to prune back and we are loving it. So this was my first recipe with part of my harvest and I can say that it did me proud. I found this recipe from Simply Recipes and only slightly adapted it to meet my cooking and timing needs. It was honestly the easiest recipe to make, and would be even easier if you wanted to just skip making your own salsa and just buy green salsa from the store.
Tomatillo Chicken Stew
675g (1 1/2 lbs) tomatillos
1-2 jalapeño chile peppers, chopped (seeds removed if you don’t want it hot)
1 clove garlic, chopped
1 handful of chopped coriander (cilantro)
1 tsp salt
2 Tbsp lime (or lemon) juice
Pinch of sugar
Stew
1 Kilo (2 lbs) boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
Salt and pepper
Olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
375mL (1 1/2 c.) chicken stock
500mL (2 c.) tomatillo sauce
1 tsp dry oregano or 1 Tbsp fresh, chopped
1/4 c. packed chopped coriander (cilantro)
Recipe from Simply Recipes
*If you can’t find tomatillos where you are you can just substitue jarred green salsa
Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.
Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.
Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.
Add 2 Tbsp of oil into a large sauce pan and cook the chicken until most of the way cooked, about 3 minutes. Set aside. The original recipe calls for you to brown the chicken which would work better in a frying pan. But this would have required an additional item to wash so I skipped it and just cooked it like this, to be honest I don’t think I would have noticed enough of a difference in the dish to warrant the extra work to brown the chicken.
In the pan drippings saute the onions, ground cumin and coriander. Add a splash of water into the pan to deglaze the pan while the onions are cooking. Once the onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan add the garlic and cook for 30 seconds more, until fragrant.
Add the chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. 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.
Serves 4.
Check out more easy 30 minute meals from the Sunday Supper Crew.
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Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
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Nice recipe. I do enjoy tomatillos and was looking for more recipes with them. Thanks for sharing this one.
I adore tomatillo everything! This looks amazing!
I’ve been wondering what to do with the tomatillos my husband picked up at the market. Now I know! And good for you for growing your own.
The weather is starting to cool down now, and this would be perfect for a week night dinner!
I love tomatillos. Next time I’m at the market I will be picking some up to make this!
Oh, I just love the flavor of roasted tomatillos! Saving this for for my fall and winter meals…can’t wait to have it!
How wonderful to have your own plants of tomatillos! Wonderful recipe!
What a fantastic stew! And how wonderful you were able to grow your own tomatillos
Great #SundaySupper post, Laura!
I love soups, stews or chilis that can be made on the fly! Comfort food doesn’t have to be time-consuming.
Hurray for tomatillos! I love how tart they are. This sounds amazing!
This is packed full of some of my favorite flavors…tomatillos and chicken are so awesome together. I would be entirely happy to make a meal out of this!!
This looks so good–usually when I think of stew, I envision an all day process, so it’s nice to see a stew that’s both quick and flavorful.
Love, love, love tomatillos. They always brighten up a salad or dish for me. This stew sounds perfect! Thanks for sharing!
I love tomatillo salsa. That’s pretty amazing that you grew the tomatillos yourself. I would have eaten a bigger bowl of the tomatillo chicken stew. It looks really fantastic!
I love your spin on traditional stew and love this recipe! Thank you for sharing it during #SundaySupper
I don’t think I have ever had a tomatillo before as they are not readily available here. I will have to keep my eyes open for them.
What a great stew, I love tomatillos and don’t use them enough!
I never had tomatillos, I always wanted to try them!
Tomatillos have always been somewhat of a mystery to me. I love the way you use them in this recipe and the flavors included. Kudos to you!
Tomatillos are one of those things I’ve never tried cooking with, even though they are readily available here and I’ve had them in things before. I should really pick some up and try this.
Jamie @ http://www.mamamommymom.com
I have tomatillos in my drawer right now and wasn’t sure what to do besides sauce or salsa. I love that this stew can be ready in 30 minutes. Adding this to my dinner menu!
Just wanted to report back that I made this for dinner last week. Success! It did take me longer than 30 minutes, but that’s because I had to prep everything. If I had everything ready to go (like cut the chicken the night before), then it would’ve been much faster (obviously). Anyway, loved it! I chose not to serve it with rice. Instead, I added in lots of mushrooms and ate it in a bowl.
Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.