Chicken and Tomatillo Stew

I have had this recipe bookmarked since last October. I'm really quick to getting around to doing things, right? But Toontz at Okara Mountain does a Triple Dog Dare Challenge every month, where she dares you to try something new. June was fruit and July was vegetables. This one immediately came to mind because I had never cooked with tomatillos before--plus, I had made it early in the month and had the photos uploaded already--perfect!

Also, on a more serious note, this recipe is from Sher at What Did You Eat? who as a lot of you may know, passed away suddenly on July 20th. I didn't know her, but I did read her blog often--she posted such wonderful recipes. She will be missed in the blogging world.

So, about the recipe. Yeah, I know, it's summer...why is Elle making stew again? I dunno. Because the tomatillos were so cute and calling out to me at the store? And I'm so glad I made this! It's so hearty and satisfying. I served it with cornbread, like I would with chili--this reminds me of chili, only it's lighter, I suppose? No beans, but I'm sure they'd be good in here if you wanted to add some. I did think it was a little light on the spices, so I added some of the trusty taco seasoning that I always have on hand. This made it just right to me. Feel free to adjust as you wish. I followed the recipe pretty much as she has it, using boneless, skinless chicken thighs. It's a very versatile recipe, though--it's originally made with pork, as posted on Food & Wine. (I seriously hope they don't have a problem with recipe modifications. hahaha!)



You can find this recipe on Sher's blog. Please visit and check out her recipes, there are so many delicious ones to choose from.



The cornbread is one from my files called Molasses Corn Bread. I don't remember where it's from, but if any of you know, let me know so I can give credit, please. It's one of my favorites! It's really moist, and sweeter than regular cornbread. I can't help it, I'm a Northern girl and just can't get into that very dry, barely sweet cornbread. I know it holds a special place in the hearts of some of you, and that's great! Traditions are a wonderful thing. But my tradition is moist, sweet cornbread.

Here is the recipe, and it's so easy to make. It would make great muffins, too.

Molasses Corn Bread

1- 1/2 cups yellow cornmeal
1/2 cup whole wheat flour, or all purpose flour
1 Tbs baking powder
2 Tbs brown sugar
1/4 tsp salt
1- 3/4 cups buttermilk
1 egg, beaten
3 Tbs canola oil
5 Tbs molasses



Heat the oven to 425 degrees. Grease an 8-inch square pan.
Combine the dry ingredients in a mixing bowl.
Pour the buttermilk into a 4-cup measuring cup or bowl.
Add all the wet stuff and stir to completely combine.
Pour the wet stuff into the dry stuff and stir until thoroughly blended.
Pour the batter into the pan.
Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean.
Serve warm and slathered with butter. yum.



I hope you give this a try! But if you want to wait till it's cooler outside, that's ok, too. This would be perfect game food! And from the countdown in my sidebar, I see that at this moment, opening day for the NFL is 35 days, 11 hours, 24 minutes and 55 seconds away. So start planning now! Don't get caught without game food, folks! (Can you tell I'm a football fan? I CAN'T WAIT!!!)

photo from stock.xchng

Enjoy your week! And as always, thanks for reading!