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Chicken Stew with Tomatillo Sauce
Ingredients
  • subheading: For the tomatillo sauce:
  • 12 tomatillos (about 1 ½ pounds)
  • 1 large or 2 small poblano chiles
  • 2 cloves garlic, peeled
  • ¼ large white onion, sliced
  • 1 cup loosely packed cilantro leaves
  • Salt to taste
  • subheading: For the chicken:
  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound small creamer potatoes (small Yukon gold or red potatoes), halved
  • 1 red bell pepper, seeded and cut into thin strips
  • ¼ cup or more water
  • 2 cups corn kernels, fresh or frozen
  • ½ cup chicken stock or broth
  • Cilantro, for garnish
  • 1 lime, quartered, for garnish
  • Tortillas or rice, for serving
  • subheading: Special Equipment:
  • Blender or food processor
Steps
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