Here are some yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday.
One-Pot Mi Tierra Tomatillo Chicken Stew
32 fl oz Mi Tierra Tomatillo Sauce
2 Tbsp Adams Reserve Southwest Ancho
2 Lb Chicken Thighs Boneless, Skinless
2 Tbsp Avocado Oil
2 cup(s) Baby Carrots
1 large Yellow Onions Diced
2 cup(s) Chicken Broth
4 Garlic Cloves, chopped
4 Red Potatoes diced into 6 piece
1) Season Chicken with Southwest Ancho Rub. Heat dutch oven over high heat with oil. When
oil is hot add in chicken cook 6 Minutes on each side.
2) Add in onion and garlic cook for another 6 minutes. Then add in broth and Tomatillo sauce.
Bring to a boil then cover and reduced heat to meduim-low and stir occasionally. Cook for
about 28 minutes.
3) Then add in Carrots and Potatoes Cook for another 15 minutes. When vegetables are tender
turn off heat and shredded chicken in pot with fork and Serve over rice.