Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew)

sobota, 25 stycznia 2014

Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew)

Time: 1 hrs 20 mins

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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