Stewed Chicken with Tomatillos
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2
Description:
This delightful dish was inspired by my desire to create chicken enchiladas verdes, yet due to corn allergies in my family, I crafted this flavorful stewed chicken instead. It’s rich in Mexican flavors and can be served over nutritious brown rice, with the option to adjust the heat level by adding or omitting chiles.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Chicken breasts |
| 4 | Garlic cloves, minced |
| 2 cups | Chicken broth |
| 1 | Onion, diced |
| 1/2 | Serrano chili, diced |
| 1 | Salt |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 307.4 kcal |
| Total Fat | 14.8 g |
| Saturated Fat | 4.2 g |
| Cholesterol | 92.8 mg |
| Sodium | 475.3 mg |
| Carbohydrates | 8.4 g |
| Dietary Fiber | 1.9 g |
| Sugars | 4.3 g |
| Protein | 33.8 g |
Instructions
- In a medium pot, combine the chicken breasts and chicken broth. Bring to a gentle simmer and cook until the chicken is fully cooked through, approximately 20-25 minutes.
- Once cooked, remove the chicken from the broth and allow it to cool slightly before shredding it into bite-sized pieces.
- In the same broth, add the diced onion, minced garlic, and serrano chili. Let these ingredients simmer until they become tender, about 10 minutes.
- Return the shredded chicken to the pot and stir in the salt. Allow everything to simmer together for an additional 15 minutes, letting the flavors meld beautifully.
- Serve this delicious stewed chicken over a bed of warm brown rice for a wholesome meal that’s both satisfying and easy to prepare.
Enjoy this vibrant dish that celebrates the heart of Mexican cuisine while catering to dietary needs!
