Green Chile And Chicken Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb boneless skinless chicken breast
• 1 lb boneless skinless chicken thighs
• 1 bunch cilantro, trimmed, stems and leaves separated
• 2 onions, chopped, divided
• 1 head garlic, halved crosswise
• 2 tablespoons apple cider vinegar
• 1 tablespoon coriander seed
• 1 tablespoon honey
• 2 teaspoons kosher salt
• 2 teaspoons black peppercorns
• 1 lb tomatillo, husked
• 4 italian peppers

Recipe

• 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.