Chicken and Tomatillo Stew

This serves about 4. It is a favorite in our household when there's tomatillos to be had! Great as a solo stew, with a side of corn bread or crusty baguette. Also would also be yummy served over rice, quinoa, or couscous.

Olive oil

1 large skinless, boneless full chicken breast

Salt and pepper

½ tsp. ground cumin

2 heaping Tbsp. flour

3-4 Tbsp. chopped onion

1 medium clove garlic, minced or pressed

2 c. chopped tomatillo

½ c. chopped bell pepper

2 tsp. minced hot pepper, optional and to your taste

3 Tbsp. snipped fresh cilantro (skip if you don't like cilantro)

2 c. chicken or vegetable broth (+ a little more as needed)

Cut chicken into bite sized pieces (I use a kitchen scissors).

Heat 2-3 Tbsp. olive oil in a skillet and add chicken. Sprinkle with salt, pepper, cumin, and flour.

Stir, and cook until the chicken is nearly done, but not quite. Stirring often will keep it from sticking and burning, but you want to have some nice, tasty browned bits.

Add the onion and garlic; continue cooking until chicken is cooked through, and onion and garlic are soft and aromatic. Then add the tomatillos, peppers, cilantro, and broth.

Low simmer for about 5-8 minutes to allow flavors to meld. Add a little more broth if you wish, to bring to your desired consistency.

Recipe created or adapted by Liz Talley, Urban Graze

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