Chicken, Tomatillo and Jalapeño Stew

Desription
Contributed by Catsrecipes Y-Group
 * Makes 6 servings, 1½ cups each

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.

Nutritional information
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