Chicken, Tomatillo and Jalapeño Stew

Chicken, Tomatillo And Jalape�o Stew

Makes 6 servings, 1 1/2 cups each

1 med. onion, cut into 1/4-inch thick rounds 4 med. red-skinned potatoes, cut into 1/4-inch thick rounds 1/4 tsp. salt 6 boneless, skin less chicken thighs (1 1/2 lbs.) 1 cup loosely packed fresh cilantro leaves, plus more for garnish 1 1/2 lbs. tomatillos (12-16 med.), papery husks removed, rinsed and cut into 1/4-inch rounds 1/4 cup sliced pickled jalape�os, plus 2 tbsp. pickling juice

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. Spread potatoes on top of the onions in overlapping layers and sprinkle with salt. Place chicken on top of potatoes, followed by cilantro and a layer of tomatillos. Top with jalape�o slices and drizzle with pickling juice. 3. Bake the stew, covered, for 45 min. Remove the lid and bake for 15 to 20 min. more to reduce the juices. Serve hot, garnished with cilantro.

Per serving: 275 calories; 9 g fat (2 g sat, 3 g mono),74 mg cholesterol; 24 g carbohydrate; 23 g protein; 4 g fiber; 215 mg sodium

Contributed by:

 * Catsrecipes Y-Group