Name: Guatemalan Tomatillo-Sesame Chicken Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Guatemalan
Ingredients: 1 lb tomatillos, husked and rinsed; 1 large bunch fresh cilantro, stems trimmed (about 2 cups packed); 1 medium white onion, roughly chopped; 4 cloves garlic; 1 green bell pepper, seeded and chopped; 1/2 cup raw sesame seeds, toasted; 1/2 cup water; 1 serrano pepper, optional for heat; 6 bone-in, skin-on chicken thighs (about 2 1/2 lbs); 2 tbsp vegetable oil; 2 cups low-sodium chicken broth; 2 medium Yukon gold potatoes, peeled and cubed; 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 dried bay leaves; 1 tbsp fresh lime juice

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A beloved Guatemalan comfort dish, this vibrant green stew simmers bone-in chicken in a silky sauce built from tomatillos, fresh cilantro, and toasted sesame seeds. Served over white rice with warm corn tortillas, it is a staple at family tables across the highlands.

Prep Time20 mins

Cook Time50 mins

Total Time70 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
32 gFat
8 gSaturated Fat
18 gCarbs
4 gFiber
6 gSugar
32 gProtein
620 mgSodium
850 mgPotassium
120 mgCalcium
3.5 mgIron
28 mgVitamin C
250 mcgVitamin A

Ingredients

For the green sauce

1 lb tomatillos, husked and rinsed
1 large bunch fresh cilantro, stems trimmed (about 2 cups packed)
1 medium white onion, roughly chopped
4 cloves garlic
1 green bell pepper, seeded and chopped
1/2 cup raw sesame seeds, toasted
1/2 cup water
1 serrano pepper, optional for heat

For the stew

6 bone-in, skin-on chicken thighs (about 2 1/2 lbs)
2 tbsp vegetable oil
2 cups low-sodium chicken broth
2 medium Yukon gold potatoes, peeled and cubed
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 dried bay leaves
1 tbsp fresh lime juice

Directions

Toast the sesame seeds in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until fragrant and lightly golden; transfer to a plate to cool completely.
Combine the tomatillos, cilantro, onion, garlic, bell pepper, cooled sesame seeds, serrano if using, and 1/2 cup water in a blender. Blend on high until completely smooth, 1 to 2 minutes, scraping the sides as needed.
Pat the chicken thighs very dry with paper towels and season all over with the salt and black pepper. Heat the oil in a large Dutch oven over medium-high until shimmering.
Brown the chicken in batches skin-side down, 5 to 6 minutes per side, until deeply golden. Transfer each batch to a plate; pour off all but 1 tablespoon of fat.
Pour the green sauce into the hot pot and bring to a lively simmer, stirring and scraping up the browned bits. Cook the sauce for 5 minutes until it darkens slightly and thickens to a pesto-like consistency.
Return the chicken and any juices to the pot. Add the chicken broth, bay leaves, and potatoes. Bring to a boil, then reduce the heat to low, cover, and gently simmer for 30 to 35 minutes, until the chicken is fork-tender and the potatoes are cooked through.
Discard the bay leaves, stir in the lime juice, and taste for seasoning, adding more salt if needed. Let the stew rest off the heat for 5 minutes so the sauce can settle and cling to the chicken.
Ladle into shallow bowls over steamed white rice and serve with warm corn tortillas and lime wedges.

Cook’s Notes

Toast sesame seeds on medium-low and keep them moving in the pan; they can scorch in seconds and turn bitter.
Bone-in, skin-on thighs are essential here; chicken breasts will dry out during the long simmer and lack the collagen that enriches the sauce.
The green sauce can be blended up to 3 days ahead and refrigerated in a sealed jar; the flavors actually deepen overnight.
For a thicker, more spoonable stew, remove the lid during the last 10 minutes of simmering to reduce the sauce.
If tomatillos are out of season, substitute 1 lb green (unripe) tomatoes plus 2 tablespoons of fresh lime juice for the necessary acidity.

DinnerSavoureux