Use fresh tomatilllos and Ananheim peppers for a little Latin sizzle with your chicken and carrots. Delicious over rice!
Ingredients:
1 onion -- medium
6 carrots -- scrubbed and cut into 1/2" thick rounds
8 tomatillos -- outer skin peeled, quartered
2 Anaheim chili -- seeded
3 garlic clove(s)
1/2 bunch cilantro -- diced
3 tsp cumin
2 tsp corriander -- or sage
1 tsp salt
1 1/2 lb(s) boneless chicken thighs -- skin removed and cut 1" chunks
1-2 cup(s) chicken broth
2 cup(s) brown rice
Directions
1. Cook onion and carrots on medium/low heat in bottom of soup pot with cooking oil until beginning to soften, stirring every so often to keep from burning bottom.
2. Meanwhile, place tomatillos, chilies, garlic and cilantro in blender and blend until smooth.
3. To softened onion and carrots add cumin, corriander and salt.
4. Cut chicken into 1” pieces, brown in frying pan approx. 3 minutes on each side, then add to onion and carrots including cooking juices.
5. Add tomatillos mixture to pot along with enough broth to cover carrots and chicken pieces. Simmer on medium low stirring every so often for 45 minutes. Stir in some flour near the end to thicken broth if needed. (I use chia seeds for this as well, but their texture will be noticable.)
6. Prepare rice according to package directions. Serve stew over rice and sprinkle with extra cilantro if desired.
OTL 2014
