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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A recipe I got years ago from a Mexican friend, Fely good stuff.. Ingredients:
1 whole chicken, cut up |
1 kg green tomatoes or 1 kg tomatillo |
1 bunch flat leaf parsley |
1 garlic clove |
1/4 large grilled onion |
6 serranos chilies |
1/4 teaspoon cinnamon |
1/2 teaspoon marjoram |
1/2 teaspoon thyme |
1 bay leaf |
4 black peppercorns |
2 cloves |
1/2 cup green olives |
1/2 cup blanched almond |
1/2 cup raisins |
1/2 teaspoon sugar |
salt |
Directions:
1. Boil the Chicken as you would for chicken broth. When cooked remove all the meat from the bones and set aside
2. While chicken is cooking boil tomatillos once they have tunred a light green shade cook a little longer so they are cooked thrue.
3. Blend tomatillos with parsley,garlic, onion, cinammon, thyme, marjoram, cloves and peppercorns.
4. Fry blended tomatillo sauce in Olive oil ,allow the sauce to fry at leastr 20 minutes.
5. Add chicken broth to tomatillo salsa and add bayleaf shredded chicken , raisens, olives and almonds simmer for 10 to 15 minutes and serve with white rice and tortillas.
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