Category: main
Yield: 4 servings
Calories/serving: 320
Preparation time: 45 minutes
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Ingredients
- 2 roasted chicken breasts, shredded
- 4 tomatillos, husked and quartered
- 1 red onion, diced
- 2 sweet peppers, sliced
- 2 limes, juiced
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
Preheat the oven to 350°F.
In a blender, combine the quartered tomatillos and lime juice. Blend until smooth.
Heat olive oil in a large pot over medium heat on the stove.
Add the diced red onion and sliced sweet peppers. Sauté for 5 minutes until the onions are translucent.
Stir in the shredded chicken breasts, ground cumin, and dried oregano. Cook for another 3 minutes.
Pour in the blended tomatillo mixture and vegetable broth. Stir well and bring to a simmer.
Season the stew with salt and ground black pepper. Cover the pot and let it simmer for 20 minutes, stirring occasionally.
Transfer the pot to the preheated oven and bake for an additional 10 minutes to enhance the flavors.
Remove the stew from the oven and let it cool slightly.
Stir in the crumbled feta cheese just before serving.
Serve the stew hot with additional lime wedges on the side.
Ingredients
- 2 roasted chicken breasts, shredded
- 4 tomatillos, husked and quartered
- 1 red onion, diced
- 2 sweet peppers, sliced
- 2 limes, juiced
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 320
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 350°F.
In a blender, combine the quartered tomatillos and lime juice. Blend until smooth.
Heat olive oil in a large pot over medium heat on the stove.
Add the diced red onion and sliced sweet peppers. Sauté for 5 minutes until the onions are translucent.
Stir in the shredded chicken breasts, ground cumin, and dried oregano. Cook for another 3 minutes.
Pour in the blended tomatillo mixture and vegetable broth. Stir well and bring to a simmer.
Season the stew with salt and ground black pepper. Cover the pot and let it simmer for 20 minutes, stirring occasionally.
Transfer the pot to the preheated oven and bake for an additional 10 minutes to enhance the flavors.
Remove the stew from the oven and let it cool slightly.
Stir in the crumbled feta cheese just before serving.
Serve the stew hot with additional lime wedges on the side.
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