Green Chile and Chicken Stew

1. 1

   Preheat oven to 450.

2. 2

   Combine chicken, cilantro stems, 1 onion, and next 6 ingredients in a large pot.

3. 3

   Add water to cover and bring to a simmer over medium heat.

4. 4

   Cover, reduce heat to low, and simmer very gently until chicken is just cooked through, about 25 minutes.

5. 5

   Remove chicken from pot and let cool slightly; shred into bite-size pieces.

6. 6

   Strain broth through a fine-mesh sieve into a large bowl; set aside.

7. 7

   Meanwhile, arrange tomatillos, peppers, and chiles in a single layer on a rimmed baking sheet and roast, stirring occasionally, until charred, 1215 minutes.

8. 8

   Transfer peppers and chiles to a bowl and cover tightly with plastic; let steam for 15 minutes, then peel and seed.

9. 9

   Combine peppers, chiles, and tomatillos in a food processor and puree, adding reserved broth as necessary, until a coarse puree forms.

10. 10

    Heat oil in a large heavy pot over medium heat.

11. 11

    Add remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes.

12. 12

    Stir in tomatillo puree and remaining reserved broth; bring to a simmer.

13. 13

    Remove from heat and add chicken.

14. 14

    Serve stew over rice and garnish with cilantro leaves.

* Per serving · 4 servings · Values may vary.