GUATEMALAN CHICKEN STEW WITH TOMATILLO SAUCE
Make and share this Guatemalan Chicken Stew With Tomatillo Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put 6 cups water, tomatillos, chicken, jalapeños and salt into a large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapeños are tender and chicken is cooked through, about 25 minutes. Drain, reserving broth, and set aside chicken, tomatillos and jalapeños.
- Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños (seeded first, if you like) and carefully purée until smooth; work in batches, if needed. (Reserve remaining broth for another use.)
- Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes. Meanwhile, discard bones from chicken and shred meat. Transfer to pot with sauce and simmer for 10 minutes more. Ladle into bowls, garnish with cilantro and serve.
Nutrition Facts : Calories 238.7, Fat 11.6, SaturatedFat 2, Cholesterol 66.4, Sodium 106.3, Carbohydrate 10.8, Fiber 3.2, Sugar 3.1, Protein 24
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