If you’re looking for one of those hearty, stick to your bones type of meals then you came to the right post. Creating this recipe was sort of a happy accident (keyword being “happy”) and I’m literally kicking myself for not thinking of this any sooner. Learn from my mistake though and add this meal to your recipe rotation ASAP! Your taste buds will thank you as this dish packs quite the flavorful punch via tangy oven roasted tomatillos, zesty jalapenos, fresh cilantro, creamy sour cream and homemade fried tortilla strips! All of that is served over a bed of warm rice which makes this a sort of Mexican beef stew. Well, except with chicken…but you know what I mean.


  • About a dozen fresh tomatillos
  • Two to three fresh jalapenos
  • Six to eight boneless skinless chicken thighs
  • Half an onion, diced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons diced garlic
  • 10 corn tortillas
  • Vegetable oil for frying
  • Salt and pepper to taste
  • Sour cream
  • 2 cups cooked white rice


You’ll want to start by preheating your oven to 400 degrees. Peel husks off tomatillos and discard. Place whole tomatillos and jalapeños on a baking sheet and roast in the oven for about 30 minutes.

While the tomatillos and jalapeños are roasting, dice your onion and garlic and chop your cilantro and set aside. In a large pot, heat two tablespoons vegetable oil over medium high. Season chicken with salt and pepper and add to pot. Add onion and garlic Cook until browned on one side and flip over. Cook for another few minutes and then remove from heat.

Remove jalapeños and tomatillos from oven. Set the jalapeños aside and put the tomatillos (still whole) in a food processor or blender and puree.

Pour tomatillo sauce over chicken and return to medium high heat. Now nestle the jalapeños in between the chicken thighs. Don’t worry if you’re not really into spicy food — adding the jalapeños in whole won’t ruin the dish. It’s just a nice way to add some flavor and mild heat. Add some more salt and pepper and half of the cilantro (the remaining cilantro will be used as a garnish).

Cover and let simmer until chicken is cooked thoroughly, which should take about 25-30 minutes.

In the meantime, add enough vegetable oil for frying to a small pot (oil should be about two to three inches deep. Heat over medium high heat. You can test the oil by flicking a few drops of water into the pot. If it sizzles, you’re ready to fry! Cut tortillas into thin strips and drop into the pot until crispy and golden brown, flipping occasionally to avoid burning.  Remove from the oil and place on a paper towel lined plate.

Now comes the fun part! To assemble the bowls, top cooked rice with a generous scoop of the chicken and tomatillo mixture. Add a handful of fried tortilla strips, a tablespoon of sour cream and some fresh cilantro on top. Dig in!

(This recipe originally appeared on my website: hecooksieat.com.)