Shredded Chicken & Tomatillo Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 onion (cut in half: one half left intact, the other half diced)
  • 6 cloves garlic
  • 1 bunch cilantro
  • 3 tablespoons apple cider vinegar (divided into 2 T and 1 T)
  • 1 teaspoon cumin seeds (or ½ t ground cumin)
  • 2 teaspoon salt (divided into 1 t and 1 t)
  • ½ teaspoon pepper
  • 2 pounds chicken breast
  • 2 pounds tomatillos, outer husk removed, rinsed, and halved
  • 2 Anaheim peppers, halved, seeded
  • 2 poblano peppers, halved, seeded
  • 2 teaspoons coconut oil
Instructions
Chicken
  1. In a medium pot, add the intact half of the onion, garlic, cilantro stems, 2 T apple cider vinegar, cumin seeds, 1 t salt, ½ t pepper, and chicken. Fill with water until everything is covered.
  2. Bring to a simmer and cook for 25 minutes.
  3. Remove chicken from pan, let cool for about 10 minutes.
  4. Strain broth, and reserve for the sauce.
  5. Shred chicken with a fork into bite-size pieces. Set aside.
Sauce
  1. Preheat oven to 450 F. Place tomatillos, Anaheims, and poblanos on a rimmed baking sheet. Cook for 15 minutes. (If not browned when done, broil on high for 5-10 minutes.)
  2. Place veggies into a blender (or food processor). Add ½ cup of the strained broth from cooking the chicken to start, adding more only as needed to keep things moving in the blender. Pulse to achieve a thick, chunky, sauce.
  3. In a medium pan, add coconut oil over medium heat. Add diced onion and cook about 5 minutes or until tender.
  4. To the onions, add the blended sauce, shredded chicken, 1 T apple cider vinegar, and 1 t salt. Heat over low until chicken heated through.
  5. Serve with Cauliflower Rice and garnish with cilantro (or substitute parsley).
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/shredded-chicken-tomatillo-stew/