One down two more to go. The holidays. I love them and don’t love them. Love the family get togethers but not fond of the fuss in getting it all together. So, as a distraction I focus on the meals one can prepare for the in between days that are lazy and tasty with a bowl of something bubbly to fight off the chill. Something quick and rustic but tangy and delicious is just what a long day schlepping through the crowds and somewhat faster pace has ordered that seems to settle in around this time of year. It’s taken some time but I’m finally getting over the fact that my only introduction to mexican food was enchiladas. Growing up I knew my taste buds were only going to come alive a few times a year with a dish my dad made called enchiladas. It’s no wonder I went searching for the likeness of such beauty. I had to go out and learn about this spicy cuisine in the streets–cold and unprotected mind you. Pioneering the way through the sticky mess of finding the perfect recipes that blends speed with an ultra blast of comfort scented with the rich aroma of goodness has been my pleasure and your reward, and painted me the happiest color of busy. We both win here.
If you are confused know this, I’m spewing love like a chocolate fountain for you, the object of my affections, by combing through dozens of great recipes that take too much time to cook but can’t be tossed to the side just because they’re slow developers. No, they just need some coaching, some tweaking, some omitting, and a little love to help them move past their handicap. Though my life, busy or not, even if it’s glowing ten shades of technicolor, it’s dull without you and me and my kitchen. You’ll feel the love with this quick rustic fix. Remember rustic is the new term for classy lazy basically. There’s no need to pull the chicken off the bone in this dish. Just rip the leg off and place it right smack in the middle of a pool of the luscious tomatillo stew.
Rustic Tomatillo Chicken Stew
By Published: November 1, 2010
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
A rich hearty rustic stew. Just rip the leg off and place it right smack in the middle of a pool of the luscious tomatillo goodness.
Ingredients
- 1 rotisserie chicken
- 1 8 oz. tub sour cream
- 48 oz. chicken stock
- 1 T. corn starch
- 1 1/2 tsp. chicken bullion or paste I use tone's
- 1/2 red onion chopped
- 2 cloves garlic chopped
- 3 T. olive oil
- 2 bay leaves
- 8 oz. salsa verde this has the tomatillo in it
- 1 cup frozen hash brown potatoes the square cube kind
- 4 corn tortillas cut into strips
Instructions
- In a large stock pan drizzle the bottom with olive oil. Saute the onion and garlic for 1 minute. Add the bay leaves. Add a little chicken stock just enough to then add the corn starch. Stir until thickened. Now add the sour cream, stock, bullion, salsa, and hash browns. Bring to boil for about 8-10 minutes.
Ladle in soup bowls and pull big chunks of the chicken off the rotisserie carcass and top with cilantro and tortillas.
