3-lb chicken; cut in serving pieces OR same amount of whatever pieces you like, legs, thighs, breast
1/2
c
Loosely packed cilantro; (fresh coriander)
2
c
Chopped onions
4
Anaheims; (those long green chiles you know about)
4
Serranos; or to taste
1
cn
Tomatillas
2
Cloves of garlic; minced
Salt and freshly ground black pepper; to taste
INSTRUCTIONS
Brown the chicken pieces in hot oil or lard, remove from pan when
brown...do in small batches, then set them aside...do not overcook! Combine
the cilantro, onions, long green peppers, small green peppers, garlic and
the tomatillas in a blender or food processor, and whirl until well
combined...just stem the peppers, not seed or skin them! Taste this now,
and add salt and freshly ground pepper, to your liking. Add a VERY little
sugar, which will enhance the flavour. Place the browned chicken pieces in
a heavy pot, and pour the mixture over them, and simmer for at least an
hour,covered, then uncover and cook down, until chicken is tender...if too
thin, thicken with a roux..this will improve in flavour. Hope you can find
the tomatillas, Ole, the dish requires it...Enjoy! cheers, Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr
29, 1998
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