Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
371
Calories
37g
Protein
4g
Fat
47g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion, cut into ¼-inch thick rounds
- 4 medium red-skinned potatoes, cut into ¼-inch thick rounds
- ¼ tsp salt
- 6 boneless, skin less chicken thighs (1½ lbs)
- 1 cup loosely packed fresh cilantro leaves, plus more for garnish
- 1½ lbs tomatillos (12 – 16 medium), papery husks removed, rinsed and cut into ¼-inch rounds
- ¼ cup sliced pickled jalapeños, plus 2 tbsp pickling juice
Directions
1
Preheat oven to 400°F.
2
In a 5-to-6 quart ovenproof dutch oven with a tight fitting lid, arrange onion slices in a slightly overlapping layer covering the bottom.
3
Spread potatoes on top of the onions in overlapping layers and sprinkle with salt.
4
Place chicken on top of potatoes, followed by cilantro and a layer of tomatillos.
5
Top with jalapeño slices and drizzle with pickling juice.
6
Bake the stew, covered, for 45 minutes.
7
Remove the lid and bake for 15 to 20 minutes.
8
More to reduce the juices.
9
Serve hot, garnished with cilantro.
Recipe sourced from
fandom