Mexican · Dinner
Green Chicken and Corn Stew
Chicken thigh simmered in a tomatillo and poblano base with sweet corn, cumin and cilantro, finished bright with lime. The green stew is ladled over a small portion of white rice and topped with fresh cilantro and a wedge of lime, delivering a tangy, herbaceous, mildly spiced Mexican comfort bowl.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
505Calories
45.2gProtein
19.6gFat
39.8gCarbs
8.4gSugar
6.1gFiber
580mgSodium
198mgChol
4.9gSat Fat
1180mgPotassium
85mgCalcium
3.4mgIron
0.6mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into 1.5-inch chunks. Halve and seed the poblano, husk and halve the tomatillos, and chop the onion and garlic.
2
Char
Heat a dry skillet over high heat for 2 minutes. Char the poblano halves skin-side down for 6–8 minutes until blackened, then peel off the charred skin once cool.
3
Sauté
Heat the vegetable oil in a medium saucepan over medium-high heat. Sauté the onion and garlic for 3 minutes until translucent, then add the chicken chunks and sear for 4 minutes until lightly browned.
4
Simmer
Blend the charred poblano, tomatillo, and half the cilantro with the chicken stock until smooth. Pour over the chicken, stir in cumin, and simmer over medium-low heat for 20 minutes until the chicken is cooked through, then stir in corn and simmer 5 minutes more.
5
Plate
Remove from heat, stir in lime juice and remaining cilantro. Spoon rice into a bowl, ladle stew over the top, and garnish with cilantro and a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 7 oz200g tomatillo
- 22 poblano pepper
- 2/3 cup110g corn
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup120ml chicken stock
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp vegetable oil
- 11 lime
- 1 cup190g cooked white rice
