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Name: Chicken Poblano Tomatillo Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pounds boneless chicken thighs with skin cut into chunks; Salt; 2 lemons, juiced divided; 1/4 cup canola oil; 2 cups diced white or yellow onion; 6 medium cloves garlic sliced; 3 green bell peppers seeded and sliced; 4 Poblano peppers seeded and sliced; 1 scant teaspoon black peppercorns dry roasted and coarsely ground; 1 teaspoon fennel seeds; 1 teaspoon dried oregano; 2 pounds green tomatillos husks removed and quartered; 1 pound small white potatoes peeled and quartered; 1/2 cup dried apricots halved or quartered; 1 cup pitted Cerignola green olives; 1 cup coarsely chopped flat parsle

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INGREDIENTS

2 pounds boneless chicken thighs with skin ; cut into chunks
Salt
2 lemons, juiced ; divided
1/4 cup canola oil
2 cups diced white or yellow onion
6 medium cloves garlic ; sliced
3 green bell peppers ; seeded and sliced
4 Poblano peppers seeded and sliced
1 scant teaspoon black peppercorns ; dry roasted and coarsely ground
1 teaspoon fennel seeds
1 teaspoon dried oregano
2 pounds green tomatillos ; husks removed and quartered
1 pound small white potatoes ; peeled and quartered
1/2 cup dried apricots ; halved or quartered
1 cup pitted Cerignola green olives
1 cup coarsely chopped flat parsle

INSTRUCTIONS

Place the chicken thighs in a bowl and sprinkle with 1/2 teaspoon salt and add the juice of one of the lemons. Stir and let the chicken marinate for 30 minutes.

2. Heat oil in a large pan or Dutch oven over high heat, add the onions and all 3 types of peppers (bell, Poblano and black pepper), garlic, fennel seeds and oregano. Sauté for 5-7 minutes, stirring frequently (be careful not to burn the garlic).

4. Add the tomatillos and 1 teaspoon salt. Let cook for 5-7 minutes more, stirring often.

5. Add the chicken, potatoes, chopped apricots and olives to the pan. Pour in 3 cups of water and stir (liquid should just barely cover meat).

6. Adjust heat to medium-low, cover and simmer for 40 minutes or so. Make sure to uncover and stir every 10 minutes to make sure there's enough water and it's not sticking to bottom. Add more water by the 1/4 cup if needed. When it's done it should have a stew like consistency.

7. Garnish with chopped parsley and drizzle with the juice of the remaining lemon.

NOTES

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Chicken Poblano Tomatillo Stew

2 pounds boneless chicken thighs with skin cut into chunks
 Salt
2 lemons, juiced divided
1/4 cup canola oil
2 cups diced white or yellow onion
6 medium cloves garlic sliced
3 green bell peppers seeded and sliced
4 Poblano peppers seeded and sliced
1 scant teaspoon black peppercorns dry roasted and coarsely ground
1 teaspoon fennel seeds
1 teaspoon dried oregano
2 pounds green tomatillos husks removed and quartered
1 pound small white potatoes peeled and quartered
1/2 cup dried apricots halved or quartered
1 cup pitted Cerignola green olives
1 cup coarsely chopped flat parsle

Place the chicken thighs in a bowl and sprinkle with 1/2 teaspoon salt and add the juice of one of the lemons. Stir and let the chicken marinate for 30 minutes.
2. Heat oil in a large pan or Dutch oven over high heat, add the onions and all 3 types of peppers (bell, Poblano and black pepper), garlic, fennel seeds and oregano. Sauté for 5-7 minutes, stirring frequently (be careful not to burn the garlic).
4. Add the tomatillos and 1 teaspoon salt. Let cook for 5-7 minutes more, stirring often.
5. Add the chicken, potatoes, chopped apricots and olives to the pan. Pour in 3 cups of water and stir (liquid should just barely cover meat).
6. Adjust heat to medium-low, cover and simmer for 40 minutes or so. Make sure to uncover and stir every 10 minutes to make sure there's enough water and it's not sticking to bottom. Add more water by the 1/4 cup if needed. When it's done it should have a stew like consistency.
7. Garnish with chopped parsley and drizzle with the juice of the remaining lemon.

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Nutrition

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Serving Size: 1 (2767g)
Recipe Makes: 1

Calories: 1399
Calories from Fat: 604 (43%)

Amt Per Serving		% DV

	Total Fat 67.1g	89 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 37.1g
	Polyunsanturated Fat 20.1g
Cholesterol 0mg		0 %
Sodium 58.5mg		2 %
Potassium 5843.8mg		154 %
Total Carbohydrate 197.2g		58 %
	Dietary Fiber 39.6g	159 %
	Sugars, other 157.5g
Protein 24.7g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1399

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