Jocón Verde Chicken Stew with Tomatillos and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant green Guatemalan chicken stew simmered in a tangy tomatillo and cilantro sauce, rich with fresh herbs and spices. This latin american-inspired chicken ready in about 65 minutes pairs (about 1.5 lbs) bone-in chicken breasts, medium tomatillos, husked and rinsed, packed fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Latin American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 8 medium husked and rinsed tomatillos, 2 cups packed fresh cilantro leaves, 1 medium chopped green bell pepper, 1 medium chopped white onion, 4 peeled garlic cloves, and 1 small seeded chopped jalapeño in a blender. Add 1 cup chicken broth and blend until smooth.
  2. Step 2: In a large pot, heat 3 tbsp vegetable oil over medium-high heat. Season 4 bone-in chicken breasts with 1 1/2 tsp salt and 1/2 tsp black pepper. Brown chicken pieces for 4 minutes per side until golden.
  3. Step 3: Pour the blended green sauce over the chicken in the pot. Add remaining 2 cups chicken broth. Bring to a boil, then reduce heat to low and simmer covered for 40 minutes until chicken is cooked through and sauce thickens slightly.
  4. Step 4: Adjust seasoning with additional salt if needed.
  5. Step 5: Serve the Jocón Verde hot over 2 cups cooked white rice for a complete meal.

Frequently asked questions

How long does Jocón Verde Chicken Stew with Tomatillos and Cilantro take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Jocón Verde Chicken Stew with Tomatillos and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep packed fresh cilantro leaves from drying out.

Can I substitute ingredients in Jocón Verde Chicken Stew with Tomatillos and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jocón Verde Chicken Stew with Tomatillos and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Jocón Verde Chicken Stew with Tomatillos and Cilantro?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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