Chicken Verde Stew
Create great flavors in your stew, this Chicken Verde Stew, by starting with a blend of greens beginning with tomatillos, jalapenos, onions and spices.
Servings 8 people
Ingredients
Verde Sauce
- 8 Whole Tomatillos quartered
- 2 Whole Jalapenos
- 1/4 Whole Yellow Onion quartered
- 1/2 Bunch Cilantro chopped
- 2 Clove Garlic chopped
- 1 Tbsp Adobo Seasonings
- 2 Tsp Ground Cumin
- 1 Tsp Paprika
- 2 Tsp Black Pepper
Chicken Stew
- 3 Whole Chicken Breasts
- 6 Whole Chicken Thighs
- 1/2 Bunch Cilantro
- 3 Whole Carrots peeled and large dice
- 3 Whole Turnips peeled and diced
- 2 Whole Parsnips peeled and diced
- 1 Whole Medium Yellow Onions Cut in slices
- 1 Whole Red Pepper Cut in slices
- 2 Cloves Garlic minced
- 1 Tbsp Adobo Seasoning
- 2 Tsp Ground Cumin
- 1 Tsp Black pepper
- 1 Tsp Paprika
- 2 Tbsp Vegetable Oil divided
- 2 Cups Chicken Stock
- 2 Cups White Rice
Instructions
Verde Sauce
- Add all the verde ingredients in a blender and blend until you get a paste. If the mixture is too thick to blend, just add a little water. Set aside.
Chicken Stew
- Begin by heating the 1 tbsp oil in a Dutch oven on medium high heat. Once warm, add the chicken in batches and brown on each side. This will be about 2 - 3 minutes per side. Once complete, remove from pan and set aside.Add the remaining oil and add in the onions and the spices. Cook until softened - about 4 minutes. Next, add in the garlic and cook for 1 minute. Now, add in the verde sauce and simmer for 2 - 3 minutes. Stir a lot to coat the onions and to cook the rawness out of the fresh vegetables. Add the carrots, parsnips and turnips and cook for 2 minutes, stirring to coat fully. Turn down the heat to medium, add in the stock and chicken. Cover and simmer for 30 - 40 minutes. Add in the red peppers and cook for 2 minutes.Cook the rice according to box instructions.Finish the stew by adding in the rice. Stir well and cook for a couple more minutes.Serve and enjoy!