CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Mexican |
Poultry, Mexican, Jaw |
4 |
Servings |
INGREDIENTS
1 |
|
3 to 4 lb chicken, cut into |
|
|
Serving pieces |
1 1/2 |
c |
Chicken stock |
1/2 |
c |
Dry white wine |
1 1/2 |
c |
Salsa Verde |
1/2 |
c |
Sesame seeds |
|
|
Several sprigs of cilantro, |
|
|
Chopped |
1/2 |
lb |
Tomatillos |
1/4 |
c |
Water tomatillos are cooked |
|
|
In |
2 |
|
Serrano peppers, seeded and |
|
|
Chopped |
1 |
|
Clove garlic, chopped |
1 |
tb |
Chopped cilantro |
1/4 |
ts |
Salt |
1/8 |
ts |
Pepper |
INSTRUCTIONS
SALSA VERDE
For Chicken: Simmer chicken in stock and wine for 35 to 40 minutes,
covered. Drain chicken and transfer to a large casserole. Pour salsa verde
over chicken and cover. Bake at 350 for 20 minutes. Brown sesame seeds in a
frying pan over medium heat, stirring frequently to prevent burning. Just
before serving, sprinkle sesame seeds and cilantro over the chicken.
For Salsa: Husk tomatillos, wash and cut in half. Cook 5 to 7 minutes in
boiling water until tender. Remove from water and place in blender with 1/4
cup of the water and remaining ingredients. Blend until almost smooth. Cook
in a small saucepan over medium heat for 10 minutes.
From "Delicioso" typed by jessann :)
Posted to MM-Recipes Digest V4 #131 by Jessica Wildes <jessann@texas.net>
on May 11, 1997
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