Purslane Chicken Stew
Brenda Villagomez
Juicy chicken breast cubes, zucchini, and purslane cooked in a spicy tomatillo and serrano chile-based sauce come together in this purslane chicken stew recipe! A quick and easy recipe fit for busy weekdays, this tasty chicken recipe is set to delight your loved ones with its amazing flavor.
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Ingredients
6
Portions
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 7 tomatillos, cut into quarters, for the sauce
  • 3 serrano chiles, trimmed, for the sauce
  • 1 1/2 cups chicken broth, for the sauce
  • 1/4 cups cilantro, leaves, for the sauce
  • 1 tablespoon cumin, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil
  • 3 cups chicken breast, cut into large cubes
  • 1/2 cups onion, cut into thin strips
  • 1 1/2 cups zucchini, cut into medium-sized chunks
  • 2 cups purslane, leaves
  • salt
  • pepper
Preparation
20 mins
37 mins
Easy
  • In a skillet with hot vegetable oil, fry onion and garlic until translucent. Add tomatillos and serrano chiles and cook for 8 minutes over medium-low heat stirring constantly. Remove from heat once tomatillos turn color.
  • Transfer previous ingredients to a blender. Add chicken broth, cilantro, and cumin. Season with salt and pepper and blend until smooth. Set aside.
  • In a saucepan with hot vegetable oil, fry chicken cubes until the skin is golden brown. Toss the chicken cubes constantly so they cook evenly. Once the chicken is brown enough, remove from the saucepan and set aside.
  • In the same saucepan with a little vegetable oil, cook onion and zucchini for 3 minutes over medium heat. Add chicken and pour green sauce over. Add purslane and stir. Season with salt and pepper. Cover and cook for 20 minutes.
  • Serve purslane chicken stew with frijoles de la olla and corn tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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