Chicken Stew with Salsa Verde

As we’re coming out of the produce wasteland that’s been happening during Bountiful Basket’s annual break, I had to take stock of what was actually in my refrigerator and come up with something for dinner. I managed to find some tomatillos (from the Mexican pack that was offered the last distribution before Christmas), and a lonely jalapeno. Hubby keeps us stocked in avocados & cilantro (he shops on his way home from work – which is 65 miles away – we live in a super small town with limited options unless you’re in the “big city” – in which case, you have pretty much unlimited options), and he’d picked up a monster bag of garlic at the beginning of December. And a trip to Costco during the break netted us a big bag of onions. Whew!

I also tend to “put up” lots of goodies when they become available over the year as add-ons – which means I also had canned corn and canned tomatoes. And with the combination of all these ingredients (plus a couple more), I was able to come up with this hearty stew to warm our tummys.

Chicken Stew with Salsa Verde

Prep Time:

Cook Time:

Chicken Stew with Salsa Verde


  • 3 1/2 tbsp olive oil
  • 2 lbs boneless chicken breasts, cut into 1 1/2 to 2-inch cubes
  • 4 tsp ground cumin
  • 2 tsp salt
  • 2 tsp pepper
  • 6-8 tomatillos, husked and chopped
  • 1 large onion, diced
  • 6 garlic cloves, finely diced
  • 1 jalapeno, seeded and chopped
  • 1/4 cup flour
  • 3 cups chicken stock
  • 1 pint whole tomatoes, chopped, juice reserved
  • 2 tbsp brown sugar
  • 1 pint canned corn
  • OR
  • 2 cups frozen corn, drained
  • 1 handful cilantro, chopped
  • 2 avocados, peeled and diced (optional)


  1. Season chicken with 2 tbsp cumin and 1 tsp each of salt and pepper.
  2. Heat 1 tbsp olive oil in a large dutch oven over medium heat, until oil is shimmering.
  3. Brown 1/3 of the chicken. Repeat with remaining chicken, adding 1 tbsp oil to dutch oven each time.
  4. Remove chicken from pan.
  5. Add remaining oil to pan. Add tomatillos, onion, garlic, jalapeno, and remaining cumin, salt, and pepper.
  6. Cook, uncovered, until softened, stirring occasionally.
  7. Sprinkle flour over vegetables. Stir and cook until incorporated (1-2 minutes).
  8. Slowly add 1 cup of chicken stock, stirring until thickened.
  9. Add remaining stock, tomatoes, sugar, and corn. Cover.
  10. Reduce heat and simmer 15-20 minutes, stirring occasionally.
  11. Stir in cilantro and serve.
  12. Top each bowl of stew with diced avocados.

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