Re: tomaltillo- legal? (Tomatillo Chicken Stew Recipe)

[Guest guest]

Speaking of tomatillos, here is a recipe I got the other day online. I haven't

tried it yet, but making my own tomatillo sauce looks so easy. I'm sure I could

jar it for later use after the season.

Tomatillo Chicken Stew Recipe

Ingredients

Tomatillo Sauce

1 1/2 lbs tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if

you want the heat, remove them if you don't want the heat), stems discarded,

chopped

1 clove garlic, chopped

1 teaspoon salt

2 Tbsp lime (or lemon) juice

Pinch of sugar *** Omit or use honey to make SCD legal

Stew

2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut

into 1-inch cubes

Salt and pepper

Olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock *** SCD legal of course

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and

leaves)

Method

1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and

rinse well. Cut the tomatillos in half and place them cut-side down on an

aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in

spots. Let cool enough to handle. Place the tomatillos, any juice they have

released, chile peppers, garlic, salt, lime juice and sugar ***honey in a

blender, and pulse until well blended. If you make ahead, refrigerate until

needed. (I'm sure at this point you could remove the skins easily to make them

easier to digest.)

2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on

medium high heat until almost smoking. Pat dry the cubed chicken parts with

paper towels. Sprinkle salt and pepper over them. Working in batches so as not

to crowd the pan, and adding more olive oil when necessary, brown the chicken

pieces on two sides. When you place the pieces in the pan, make sure there is

room between them (otherwise they will steam and not brown), and don't move them

until they are browned on one side. Then use tongs or a metal spatula to turn

them over and don't move them again until they are browned on the other side. Do

not cook through, but only brown. Remove the chicken pieces from the pan and

lower the heat to medium. There should be a nice layer of browned bits (fond) at

the bottom of the pan.

3 Add the onions to the pan, and a tablespoon or two more olive oil if needed

(likely). Add ground cumin and coriander. Cook a few minutes, stirring

occasionally until onions are softened and the browned bits from the chicken

have been picked up by the onions and are no longer sticking to the pan. Add the

garlic and cook for 30 seconds more, until fragrant.

4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to

the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook,

partially covered, for 20 minutes until chicken is cooked through. Add the

cilantro to the stew in the last minute or so of cooking.

Original recipe: http://simplyrecipes.com/recipes/tomatillo_chicken_stew/

I think I might go grab some and make this for my get together this afternoon

with friends. Too bad I'm out of yogurt or I could swirl some " sour cream " in

this to make it better. Sour cream was one of my fave condiments before SCD and

the half and half yogurt is such a good replacement for it.

Misty Kimble

CD - no meds

SCD - 20 months

>

> Legal?

>

> http://en.wikipedia.org/wiki/Tomatillo

>

> Looks legal- in tomato family.

>

> Jodi

>

[Guest guest]

I made this " stew " today. DELISH. I used 1 large deveined deseeded jalapeno and

it was perfect. My friends ate it up.

Misty

>

> Speaking of tomatillos, here is a recipe I got the other day online. I haven't

tried it yet, but making my own tomatillo sauce looks so easy. I'm sure I could

jar it for later use after the season.

>

> Tomatillo Chicken Stew Recipe

> Ingredients

> Tomatillo Sauce

>

> 1 1/2 lbs tomatillos

> 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if

you want the heat, remove them if you don't want the heat), stems discarded,

chopped

> 1 clove garlic, chopped

> 1 teaspoon salt

> 2 Tbsp lime (or lemon) juice

> Pinch of sugar *** Omit or use honey to make SCD legal

> Stew

>

> 2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut

into 1-inch cubes

> Salt and pepper

> Olive oil

> 2 yellow onions, chopped

> 2 cloves garlic, minced

> 1 teaspoon ground cumin

> 1 teaspoon ground coriander

> 1 1/2 cup chicken stock *** SCD legal of course

> 2 cups tomatillo sauce

> 1 teaspoon dry oregano or 1 tablespoon fresh, chopped

> 1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems

and leaves)

>

> Method

> 1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and

rinse well. Cut the tomatillos in half and place them cut-side down on an

aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in

spots. Let cool enough to handle. Place the tomatillos, any juice they have

released, chile peppers, garlic, salt, lime juice and sugar ***honey in a

blender, and pulse until well blended. If you make ahead, refrigerate until

needed. (I'm sure at this point you could remove the skins easily to make them

easier to digest.)

> 2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on

medium high heat until almost smoking. Pat dry the cubed chicken parts with

paper towels. Sprinkle salt and pepper over them. Working in batches so as not

to crowd the pan, and adding more olive oil when necessary, brown the chicken

pieces on two sides. When you place the pieces in the pan, make sure there is

room between them (otherwise they will steam and not brown), and don't move them

until they are browned on one side. Then use tongs or a metal spatula to turn

them over and don't move them again until they are browned on the other side. Do

not cook through, but only brown. Remove the chicken pieces from the pan and

lower the heat to medium. There should be a nice layer of browned bits (fond) at

the bottom of the pan.

> 3 Add the onions to the pan, and a tablespoon or two more olive oil if needed

(likely). Add ground cumin and coriander. Cook a few minutes, stirring

occasionally until onions are softened and the browned bits from the chicken

have been picked up by the onions and are no longer sticking to the pan. Add the

garlic and cook for 30 seconds more, until fragrant.

> 4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to

the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook,

partially covered, for 20 minutes until chicken is cooked through. Add the

cilantro to the stew in the last minute or so of cooking.

>

> Original recipe: http://simplyrecipes.com/recipes/tomatillo_chicken_stew/

>

> I think I might go grab some and make this for my get together this afternoon

with friends. Too bad I'm out of yogurt or I could swirl some " sour cream " in

this to make it better. Sour cream was one of my fave condiments before SCD and

the half and half yogurt is such a good replacement for it.

>

> Misty Kimble

> CD - no meds

> SCD - 20 months

[Guest guest]

I made this " stew " today. DELISH. I used 1 large deveined deseeded jalapeno and

it was perfect. My friends ate it up.

Misty

>

> Speaking of tomatillos, here is a recipe I got the other day online. I haven't

tried it yet, but making my own tomatillo sauce looks so easy. I'm sure I could

jar it for later use after the season.

>

> Tomatillo Chicken Stew Recipe

> Ingredients

> Tomatillo Sauce

>

> 1 1/2 lbs tomatillos

> 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if

you want the heat, remove them if you don't want the heat), stems discarded,

chopped

> 1 clove garlic, chopped

> 1 teaspoon salt

> 2 Tbsp lime (or lemon) juice

> Pinch of sugar *** Omit or use honey to make SCD legal

> Stew

>

> 2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut

into 1-inch cubes

> Salt and pepper

> Olive oil

> 2 yellow onions, chopped

> 2 cloves garlic, minced

> 1 teaspoon ground cumin

> 1 teaspoon ground coriander

> 1 1/2 cup chicken stock *** SCD legal of course

> 2 cups tomatillo sauce

> 1 teaspoon dry oregano or 1 tablespoon fresh, chopped

> 1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems

and leaves)

>

> Method

> 1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and

rinse well. Cut the tomatillos in half and place them cut-side down on an

aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in

spots. Let cool enough to handle. Place the tomatillos, any juice they have

released, chile peppers, garlic, salt, lime juice and sugar ***honey in a

blender, and pulse until well blended. If you make ahead, refrigerate until

needed. (I'm sure at this point you could remove the skins easily to make them

easier to digest.)

> 2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on

medium high heat until almost smoking. Pat dry the cubed chicken parts with

paper towels. Sprinkle salt and pepper over them. Working in batches so as not

to crowd the pan, and adding more olive oil when necessary, brown the chicken

pieces on two sides. When you place the pieces in the pan, make sure there is

room between them (otherwise they will steam and not brown), and don't move them

until they are browned on one side. Then use tongs or a metal spatula to turn

them over and don't move them again until they are browned on the other side. Do

not cook through, but only brown. Remove the chicken pieces from the pan and

lower the heat to medium. There should be a nice layer of browned bits (fond) at

the bottom of the pan.

> 3 Add the onions to the pan, and a tablespoon or two more olive oil if needed

(likely). Add ground cumin and coriander. Cook a few minutes, stirring

occasionally until onions are softened and the browned bits from the chicken

have been picked up by the onions and are no longer sticking to the pan. Add the

garlic and cook for 30 seconds more, until fragrant.

> 4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to

the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook,

partially covered, for 20 minutes until chicken is cooked through. Add the

cilantro to the stew in the last minute or so of cooking.

>

> Original recipe: http://simplyrecipes.com/recipes/tomatillo_chicken_stew/

>

> I think I might go grab some and make this for my get together this afternoon

with friends. Too bad I'm out of yogurt or I could swirl some " sour cream " in

this to make it better. Sour cream was one of my fave condiments before SCD and

the half and half yogurt is such a good replacement for it.

>

> Misty Kimble

> CD - no meds

> SCD - 20 months