Chef Amalia Moreno-Damgaard
Chicken, tomatillo and cilantro stew
Course Main Course
Cuisine Central American
Servings 4 people


  • Soup pot or Dutch oven


  • 1 whole chicken cut into 8 pieces, skinless, visible fat removed
  • 2 cups chicken stock
  • 1 yellow onion (medium) peeled and halved
  • 1/2 bunch cilantro stems and leaves included
  • 1 cup green onions (about 1 bunch) cut into 1-inch pieces
  • 2 cloves garlic peeled
  • 1 1/2 cups tomatillos (about 4 large) husked and diced
  • 1/2 cup green bell pepper (about 1/2 pepper) seeded and diced
  • 3/4 cup poblano pepper (about 1 medium) seeded and diced
  • 1 cup cilantro (about 3/4 bunch) stems and leaves included, roughly chopped
  • 1 serrano pepper seeds and veins included, cut into 1/2-inch slices
  • 4 corn tortillas torn into small pieces
  • 1/2 cup chicken stock
  • 1 1/4 tsp kosher salt
  • freshly ground black pepper to taste
  • Adorno (garnish)
  • fresh cilantro sprigs


  • Put the chicken in a medium soup pot with the stock, the onion and cilantro. Bring to a quick boil over high heat, adjust the heat to low, and simmer covered for 15 minutes.
  • While the chicken is cooking, cook the rest of the ingredients (except the seasonings and garnish) in a separate saucepan. Bring to a quick boil over high heat, adjust the heat to medium low and simmer covered until the vegetables are soft, about 5 to 8 minutes.
  • Combine the vegetable mixture with the onion and cilantro from the chicken pot. With an immersion or regular blender, purée the mixture until it’s smooth. Pour the purée into the pot with the chicken. Stir and cook over medium low heat covered until the chicken is tender, about 10 to 15 minutes longer. The sauce should look smooth, velvety, and bright green.
  • Season the stew with salt and pepper. Taste and adjust seasonings if needed.
  • Serve the stew garnished with cilantro sprigs and a side of white or vegetable rice.


Keyword Chicken, Stew