Green Chile and Chicken Stew

• 1 lb boneless skinless chicken breast
• 1 lb boneless skinless chicken thighs
• 1 bunch cilantro, trimmed, stems and leaves separated
• 2 onions, chopped, divided
• 1 head garlic, halved crosswise
• 2 tablespoons apple cider vinegar
• 1 tablespoon coriander seed
• 1 tablespoon honey
• 2 teaspoons kosher salt
• 2 teaspoons black peppercorns
• 1 lb tomatillo, husked
• 4 italian peppers

1. Preheat oven to 450.
2. Combine chicken, cilantro stems, 1 onion, and next 6 ingredients in a large pot.
3. Add water to cover and bring to a simmer over medium heat.
4. Cover, reduce heat to low, and simmer very gently until chicken is just cooked through, about 25 minutes.
5. Remove chicken from pot and let cool slightly; shred into bite-size pieces.
6. Strain broth through a fine-mesh sieve into a large bowl; set aside.
7. Meanwhile, arrange tomatillos, peppers, and chiles in a single layer on a rimmed baking sheet and roast, stirring occasionally, until charred, 1215 minutes.
8. Transfer peppers and chiles to a bowl and cover tightly with plastic; let steam for 15 minutes, then peel and seed.
9. Combine peppers, chiles, and tomatillos in a food processor and puree, adding reserved broth as necessary, until a coarse puree forms.
10. Heat oil in a large heavy pot over medium heat.
11. Add remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes.
12. Stir in tomatillo puree and remaining reserved broth; bring to a simmer.
13. Remove from heat and add chicken.
14. Serve stew over rice and garnish with cilantro leaves.

chicken breast, chicken thighs, cilantro, onions, garlic, apple cider vinegar, coriander seed, honey, kosher salt, black peppercorns, italian peppers

Taken from www.food.com/recipe/green-chile-and-chicken-stew-489819 (may not work)