Tomatillos look like little green tomatoes with husks on the top but they have a sort of acidic quality that balances nicely in a sauce. I like this meal because it’s a go to for during the week (basically one pot cooking).
You’re rewarded with chicken that is moist, full of flavor and uses pretty “clean” ingredients. Essentially, by charring most ingredients – it gives this stew a nice depth and it will surely comfort you.
1 lb. chicken breasts
1 1/2 cup chicken broth
1/4 jalapeno, optional
3 vine ripened tomatoes
3 garlic cloves
1 medium Spanish onion, sliced
1 tsp cumin
1 tsp chili powder
2 Tbsp olive oil
1. Slice the chicken breasts in half lengthwise to thin them out. Season with salt, pepper, cumin and chili powder.
2. Coat the tomatillos, tomatoes and garlic in olive oil.(leave them whole) Slice onion and coat in olive also and place everything under the broiler until the majority is charred. Set aside.
3. On the stove, saute the chicken pieces in olive oil until golden brown on all sides. Remove from pan and reserve. Add the tomatillos, tomatoes, garlic, onion and any juices to the pan and scrape up any bits of chicken that stuck to the pan.
4. Stew on low and place the chicken back in once the “sauce” has broken down a bit. Add chicken stock to thin out and cook on low, covered for about 25-30 minutes.