BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the chicken: Preheat the grill.
- Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
- Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
- Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
- Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
- While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
- Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
- Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
- Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
- Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
- For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
- Remove the chicken from the pan and stir in the cilantro.
- Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
- Beverage Pairing Suggestion: Light Lager
POLLO CON NOPALES (CHICKEN AND CACTUS)
Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.
Provided by Chef Kiki
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
- Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
- Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g
FALL PUMPKIN AND TOMATILLO STEW
My recent trips to the farmers markets on the weekend have resulted in some delicious and creative recipes.. Now I said creative, not awesome... Some have not been top notch, but this recipe is a keeper. I'm saving it so i remember how I made it. It's really hearty for a vegan dish. Sooooo Yummy, and even my one year old loved it.
Provided by MC Baker
Categories Stew
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut pumpkin in half. This can be tricky, but I typically take my sharpest knife and puncture the pumpkin a few times and then slam it on the counter. Eventually it will crack in half (or more). Remove seeds and reserve them. They're good after being washed and coated in olive oil and salt and baked for ~10 minutes.
- Bake pumpkin and brussel sprouts with a bit of salt and olive oil coating them in oven at 350 F for at least an hour, until the pumpkin is soft and the brussel sprouts are a bit crisp. You can also toss the brussel sprouts in the broiler for 5 minutes at the end of cooking. I cooked the pumpkin a day ahead.
- Place potatoes in just enough cold water to cover in a pot on the stove. Set burner on high. Heat until rapid boil, and then lower heat to boil until potatoes are cooked through.
- While oven and stove are going, prep veggies. For the eggplants, cut the end off, slice in half, and cut into 1/2 inch pieces. Salt the surface of the eggplants and set aside so the can loose some water.
- Remove potatoes and place in cold water for a little while. Once the potatoes are cool enough remove skins, dice and add back to pot retaining just enough water to cover diced potatoes.
- Add wine and uncooked veggies and pepper to pot.
- Remove pumpkin and brussel sprouts. Peel skin or scoop pumpkin out of shell and cube in 1/2 cube. Add pumpkin and sprouts to stew pot.
- Cook until all veggies are done and tomatillos have disappeared into the stew.
- Add olive oil to the top of each serving or to the entire pot to add some body. Stew is best the next day.
- Serve with bread.
Nutrition Facts : Calories 235, Fat 2.1, SaturatedFat 0.3, Sodium 905.5, Carbohydrate 47.2, Fiber 15.3, Sugar 13.5, Protein 8.4
CHICKEN TOMATILLO SOUP
Make and share this Chicken Tomatillo Soup recipe from Food.com.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 2-3 quarts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
- Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
- Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
- Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
- Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.
Nutrition Facts : Calories 327.3, Fat 10, SaturatedFat 2.4, Cholesterol 59.7, Sodium 415.3, Carbohydrate 33.7, Fiber 6.5, Sugar 17.9, Protein 27.4
TOMATILLO CHICKEN
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g
PORK AND TOMATILLO STEW
This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. From Food and Wine Magazine.
Provided by lecole54
Categories Stew
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- 1 In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
- Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
Nutrition Facts : Calories 374.9, Fat 20.8, SaturatedFat 5.9, Cholesterol 71.4, Sodium 139.2, Carbohydrate 21.2, Fiber 5.3, Sugar 9.2, Protein 27.4
SLOW COOKED CHICKEN WITH TOMATILLOS, POTATOES, JALAPENOS AND FRE
A very savory chicken dish from Mexico using local herbs. The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample!
Provided by Witch Doctor
Categories Stew
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.
- Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
- Variations:.
- Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts.
- Oven Version:.
- Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.
POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW)
From Rick Bayless in the Feb-March 2005 Eating Well. I think that this would work well in a crockpot, too!
Provided by Carianne
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Arrange onion slices (overlapping) in bottom of 5- 6 quart Dutch oven.
- Arrange potatoes on top of onions, sprinkle with salt.
- Arrange chicken on top of potatoes, then cilantro, then tomatillos.
- Top with jalapenos and drizzle with pickling liquid.
- Cover and bake for 45 minutes.
- Remove lid and bake for 15- 20 minutes additional.
- Serve hot and garnish with more cilantro.
Nutrition Facts : Calories 274.5, Fat 5.7, SaturatedFat 1.3, Cholesterol 94.4, Sodium 317.9, Carbohydrate 30.2, Fiber 4.7, Sugar 6.5, Protein 26.3
More about "pollo pulqueros chicken tomatillo and jalapeno stew recipes"
TOP 10+ TOMATILLO CHICKEN STEW - CUISINE.BEST
From cuisine.best
RECIPE: GUATEMALAN CHICKEN STEW WITH TOMATILLO SAUCE
From wholefoodsmarket.com
POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW) …
From pinterest.com
JOCóN DE POLLO - EASY GUATEMALAN CHICKEN STEW - A TASTE …
From atastefortravel.ca
TOMATILLO CHICKEN STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW) …
From youtube.com
POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW)
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love