October 2010 Archives

• 1 1/2 lbs tomatillos
• 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers, chopped
• 2 clove garlic, chopped
• 1 teaspoon salt
• 2 Tbsp lime (or lemon) juice
• Pinch of sugar

Stew

• 2 lbs chicken parts
  
• Salt and pepper
• Olive oil
• 2 yellow onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 cup chicken stock
• 2 cups tomatillo sauce
• 1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1. Clean the Tomatillos, split at the middle and place on a foil-covered pan, cut side down.  Broil for 5 or so min until they are getting black spots
2. Blend broiled tomatillos, and any juices, with the rest of the sauce ingredients
3. Salt and pepper chicken.  Brown pieces in batches on all sides
4. Add a bit more oil, if needed, and add the onions, cumin and coriander.  Use the liquid of the onions to deglaze the pan.
5. When the onions are soft add the garlic and fry for 30 sec.
6. Add broth, chicken, tomatillo sauce and the oregano to the pan, bring to a boil.  Reduce temp and simmer for about 30 min, or until cooked through