Keith’s Tomatillo & Green Chili Chicken Stew

This dish is a fusion of Mexican & Colombian influences using fresh anaheim peppers, tomatillos, jalepenos, yucca, potatoes and fresh corn. This chicken stew is the perfect comfort meal after a hard days work. Serve over white rice.

 

 

Ingredients

  • 2 large anaheim peppers charred and skin scraped off
  • 1 jalepeno pepper charred and skin scrapped off
  • 1 green bell pepper charred and skin scrapped off
  • 4 tomatillos
  • 4 green scallions
  • 6 cloves garlic
  • 1 large onion
  • 2 chicken bouillons
  • 2-3 tablespoons Keith Lorren’s All Purpose Seasoning
  • 1 bunch cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 lime
  • 5-6 lbs chicken cut into stew sized pieces
  • 3 potatoes large dice
  • 1 large carrot medium dice
  • 4 ears of corn cut into 2 inch pieces
  • 1 lb frozen yucca large dice
  • 3-4 cups water

Directions

  1. Clean and wash the chicken well with water and lime . 
  2. In a bowl, add the chicken pieces, 2 tablespoons of Keith Lorren's All Purpose Seasoning, and 1 teaspoon cumin. 
  3. Mix well and allow to marinate over night.
  4. The next day, char the bell pepper, jalapeno, Anaheim peppers in a cast iron skillet or over a flame on high heat. 
  5. After the skin has blackened, allow to rest for 10 minutes and with a napkin, remove the waxy skin from the peppers.
  6. Open peppers and discard seeds.
  7. In a food processor, add peppers, onions, cilantro, tomatillos, garlic, chicken bouillons. 
  8. Puree until smooth, adding water as necessary.
  9. In a large pot, add 1/2 cup of olive oil, and heat on medium high. 
  10. Add the chicken and brown for about 5 minutes.
  11. Add the vegetable puree and remaining water. 
  12. Cook chicken for about 25 minutes on medium heat.
  13. Add the potatoes and cook for 10 minutes. 
  14. Add the corn, carrot and frozen yucca. 
  15. Cook for about 15-20 minutes or until vegetables are tender. 
  16. Adjust flavor with salt, and Keith Lorren's All Purpose Seasoning.
  17. Serve with steamed white rice.