POLLO EN JACON
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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