Chicken and Pepper Stew
What you will need
2 lbs boneless chicken thighs with skin
1/4 cup canola oil
2 cups diced yellow onions
6 garlic cloves
3 green bell peppers
4 Poblano peppers
1/2 tsp ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
2 lbs green tomatillos
1 lb white potatoes
1/2 cup dried apricots
1 cup pitted green olives
1 cup chopped flat parsley(Nutritional facts 148 calories, 9.1 g fat, 11.14 g carbohydrates, 6.26 g protein, 24 mg cholesterol, 394 mg sodium)
How to cook
Marinate chicken in juice of one lemon and ½ teaspoon kosher salt for 30 minutes. (I use this time to chop and gather all my ingredients)
In a Dutch oven, heat oil to medium and add onions, all 3 types of peppers (bell, Poblano and black pepper), garlic, fennel seeds and oregano. Sauté for 5-7 minutes stirring frequently. Be careful not to burn garlic.
Now add the tomatillos and 1 teaspoon kosher salt. Let cook for 5-7 minutes more, stirring often.
Add the chicken, potatoes, chopped apricots and olives. Add 4 cups water and stir well. (Liquid should just barely cover meat.)
Adjust heat to medium-low and simmer, covered, for 40 minutes or so. Make sure to uncover and stir every 10 Minutes to make sure there’s enough water and it’s not sticking to bottom. Add more water by the 1/4 cup if needed. Should have a stew like consistency.
Garnish with chopped parsley and stir in juice of one lemon. Can be served by itself, with bread, or over rice or quinoa.