Chicken, Tomatillo and Jalapeño Stew

== Desription ==
Contributed by Catsrecipes Y-Group
* Makes 6 servings, 1½ cups each
== Ingredients ==
* 1 medium onion, cut into ¼-inch thick rounds
* 4 medium red-skinned potatoes, cut into ¼-inch thick rounds
* ¼ tsp salt
* 6 boneless, skin less chicken thighs (1½ lbs)
* 1 cup loosely packed fresh cilantro leaves, plus more for garnish
* 1½ lbs tomatillos (12 – 16 medium), papery husks removed, rinsed and cut into ¼-inch rounds
* ¼ cup sliced pickled jalapeños, plus 2 tbsp pickling juice
== Directions ==
# Preheat oven to 400°F.
# In a 5-to-6 quart ovenproof Dutch oven with a tight fitting lid, arrange onion slices in a slightly overlapping layer covering the bottom.
# Spread potatoes on top of the onions in overlapping layers and sprinkle with salt.
# Place chicken on top of potatoes, followed by cilantro and a layer of tomatillos.
# Top with jalapeño slices and drizzle with pickling juice.
# Bake the stew, covered, for 45 minutes.
# Remove the lid and bake for 15 to 20 minutes.
# More to reduce the juices.
# Serve hot, garnished with cilantro.
== Nutritional information ==
Per serving: 275 calories | 9 g fat (2 g sat, 3 g mono) | 74 mg cholesterol | 24 g carbohydrate | 23 g protein | 4 g fiber | 215 mg sodium
__NOTOC__
Category:Cathy's Recipes
Category:Stew Recipes
Category:Onion Recipes
Category:Red-skinned potato Recipes
Category:Chicken Recipes
Category:Cilantro Recipes
Category:Tomatillo Recipes
Category:Jalapeno pepper Recipes