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POLLO EN JACON

Category:    Chicken
Yield: 4 servings
 
      1    Medium-sized onion, chopped              -up into small pieces
      4    To 5 green onions, thinly          20    Tomatillos, quartered fresh
           -sliced                                  -or 2 cans (13 oz each),
      1    Medium-sized green bell                  -drained
           -pepper, diced                      3 c  Chicken broth
      3    To 4 jalapenos, thinly              1    Chicken (about 3 1/2
           -sliced                                  -pounds), cut into serving
      2 ts Cumin                                    -pieces*
      3 tb Vegetable oil                       2 bn Cilantro, coarsely chopped
      2    French rolls, broken up                  Juice of 1/2 lemon or lime
           -(total 3 to 4 ounces)                   Salt and pepper to taste
      6    Corn tortillas, torn or cut         1 c  Sour cream
 
  Servings: 4 "Guatemalan Chicken in Tomatillo Sauce"
  
  * chicken may be skinned
  
  1. Saute onion, green onions, bell pepper and jalapeno with the cumin in
  vegetable oil until onion is softened.  Add the bread and tortillas and
  cook together over medium heat, stirring for a few minutes so that the
  bread and tortillas do not burn.  Add the tomatillos and broth and reduce
  heat.  Let simmer for 10 to 15 minutes, uncovered, or until tomatillos are
  tender.  If using canned tomatillos, cook for only 5 minutes.
  
  2. Add the chicken pieces and cilantro and continue cooking, covered over
  low heat, until chicken is tender, about 40 minutes.  Season with lemon
  juice, and salt and pepper to taste.
  
  3. Serve immediately, topped with spoonfuls of cool sour cream.
  
  Source: Sun-Drenched Cuisine by Marlena Spieler
  
 

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