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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°. Combine chicken, cilantro stems, 1 onion, and next 6 ingredients in a large pot. Add water to cover and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer very gently until chicken is just cooked through, about 25 minutes. Remove chicken from pot and let cool slightly; shred into bite-size pieces. Strain broth through a fine-mesh sieve into a large bowl; set aside. | 2. Meanwhile, arrange tomatillos, peppers, and chiles in a single layer on a rimmed baking sheet and roast, stirring occasionally, until charred, 12–15 minutes. Transfer peppers and chiles to a bowl and cover tightly with plastic; let steam for 15 minutes, then peel and seed. Combine peppers, chiles, and tomatillos in a food processor and purée, adding reserved broth as necessary, until a coarse purée forms. | 3. Heat oil in a large heavy pot over medium heat. Add remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes. Stir in tomatillo purée and remaining reserved broth; bring to a simmer. Remove from heat and add chicken. Serve stew over rice and garnish with cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
chicken thigh	1	lb	boneless skinless	1993.2	3.5787	43.3974	200.3619
cilantro	1	bunch	trimmed separated	-	-	-	-
onion	2		chopped divided	128.0	29.888	3.52	0.32
garlic	1	halved		-	-	-	-
apple cider vinegar	2	tablespoons		-	-	-	-
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
honey	1	tablespoon		-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
black peppercorn	2	teaspoons		-	-	-	-
tomatillo	1	lb	husked	145.1497	26.4898	4.3545	4.6266
italian pepper	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.