| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
3 lb chicken; cut in pieces |
| 1 1/2 |
c |
Canned chicken broth (about) |
| 1/2 |
lb |
Green tomatillos; fresh or canned |
| 2 |
|
Stalks celery; chopped |
| 1 |
|
Bunch fresh cilantro;chopped |
| 1 |
|
Clove garlic; chopped |
| 1/2 |
|
Onion; coarsely chopped |
| 2 |
|
Fresh Jalapeno chiles; chopped |
INSTRUCTIONS
1. Place chicken in a large saucepan. Add the chicken broth to a depth of 1
in., or enough to steam the chicken. Bring to a boil, reduce heat, cover,
and simmer very slowly for about 30 to 40 minutes.
2. To make salsa verde, place the remaining ingredients in another
saucepan. Add 1 cup water, bring to a boil, cover, and simmer for 20
minutes or until the vegetables are softened Pour into an electric blender
or food processor and blend until smooth.
3. Place the cooked chicken on serving platter; pour the sauce over. Serve
at once with rice and beans. Note: Becauce this dish contains no grease or
butter and is very light. You might wish to prepare it in two pots on the
stove. When the chicken is cooked, the sauce should be ready to pour over.
ANTONIO'S
MELROSE AVENUE, LOS ANGELES
BEVERAGE: BINACOL
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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