Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From Rick Bayless in the Feb-March 2005 Eating Well. I think that this would work well in a crockpot, too! Ingredients:
1 medium onion, cut into 1/4 inch rounds |
4 medium red potatoes, cut into 1/4 inch rounds |
1/4 teaspoon salt |
1 1/2 lbs boneless skinless chicken thighs (about 6) |
1 cup loosely packed fresh cilantro leaves (at least!) |
1 1/4 lbs tomatillos, with husks removed,washed,and cut into 1/4 inch rounds (12 - 16) |
1/4 cup sliced pickled jalapeno pepper (and 2 tablespoons of liquid) |
Directions:
1. Preheat oven to 400 degrees.
2. Arrange onion slices (overlapping) in bottom of 5- 6 quart Dutch oven.
3. Arrange potatoes on top of onions, sprinkle with salt.
4. Arrange chicken on top of potatoes, then cilantro, then tomatillos.
5. Top with jalapenos and drizzle with pickling liquid.
6. Cover and bake for 45 minutes.
7. Remove lid and bake for 15- 20 minutes additional.
8. Serve hot and garnish with more cilantro.
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