Mexican

Mexican Chicken and Tomatillo Stew is for Dinner.

Mexican Chicken and Tomatillo Stew takes 20 minutes to prepare.

Mexican Chicken and Tomatillo Stew takes 240 minutes to cook.

Mexican Chicken and Tomatillo Stew makes 2 servings.

The ingredients for Mexican Chicken and Tomatillo Stew are:

1 lb tomatillos, husks removed and cut in half
? jalape?o pepper, seeded
2 tablespoons olive oil, divided
? teaspoon grated lime rind
2 tablespoons fresh lime juice
? cup plus 2 tablespoons chopped fresh
cilantro, divided
1 boneless, skinless chicken breast, cut into 1-
inch pieces
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon ground cumin
14.5 oz can low-sodium chicken broth

Here is how you make Mexican Chicken and Tomatillo Stew:

Preheat oven to 450 degrees. Place tomatillosand jalape?o on a large baking sheet rubbedwith 1 tablespoon oil. Roast 7 to 10 minutes oruntil browned. Remove from oven; cool slightly.Combine tomatillos, jalape?o, lime rind, limejuice and ? cup cilantro in a blender; cover andprocess until slightly chunky. Combine chicken,onion, garlic and cumin in a 3- or 4-quart slowcooker; toss. Pour chicken broth and tomatillomixture over chicken and vegetable mixture inslow cooker. Cover and cook on Low 4 to 6hours or until chicken is done. Sprinkle withremaining 2 tablespoons cilantro beforeserving.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Mexican Chicken and Tomatillo Stew is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 330.7

• Total Fat: 19.2 g
• Cholesterol: 32.5 mg
• Sodium: 638.7 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 6.4 g
• Protein: 18.8 g

Mexican Chicken and Tomatillo Stew is Mexican cuisine.