Pollo en Salsa Verde
By Marisol Chancellor
Images
Ingredients
- Oil for cooking
- 14 oz tomatillos, husk removed and washed
- ½ onion, roughly diced
- 2 garlic cloves
- 2 poblano peppers, charred and seeded
- 1 lb bone-in, skin-on chicken (drums and thighs for this recipe)
- ¼ cup Mexican crema
- ½ cup cilantro, plus more for garnish
- 1 teaspoon sugar
- Salt and pepper to taste
Procedure
In a large Dutch Oven pot drizzle 2 tablespoons of oil and turn the heat to medium high. Meanwhile, generously season the chicken on both sides with salt and pepper.
Once the oil is hot place the chicken skin side down and cook until golden brown 5-8 per side. The chicken will not be fully cooked at this point. Remove the chicken and transfer to a plate.
In the same pot add another tablespoon of oil if needed and cook the tomatillos, onions and garlic until the tomatillos are slightly pale in color. Remove from the pot and transfer to a blender.
Add the Mexican crema, poblano peppers and ½ cup of cilantro to the blender with the rest of the ingredients and blend until very smooth. Add water if sauce is too thick. Season the sauce with salt and pepper and return to the pot along with the chicken.
Cover and simmer for 30-40 minutes or until the chicken is cooked through. Sprinkle with fresh cilantro before serving.
Once the oil is hot place the chicken skin side down and cook until golden brown 5-8 per side. The chicken will not be fully cooked at this point. Remove the chicken and transfer to a plate.
In the same pot add another tablespoon of oil if needed and cook the tomatillos, onions and garlic until the tomatillos are slightly pale in color. Remove from the pot and transfer to a blender.
Add the Mexican crema, poblano peppers and ½ cup of cilantro to the blender with the rest of the ingredients and blend until very smooth. Add water if sauce is too thick. Season the sauce with salt and pepper and return to the pot along with the chicken.
Cover and simmer for 30-40 minutes or until the chicken is cooked through. Sprinkle with fresh cilantro before serving.
Pollo en Salsa Verde
By Marisol Chancellor
Ingredients
- Oil for cooking
- 14 oz tomatillos, husk removed and washed
- ½ onion, roughly diced
- 2 garlic cloves
- 2 poblano peppers, charred and seeded
- 1 lb bone-in, skin-on chicken (drums and thighs for this recipe)
- ¼ cup Mexican crema
- ½ cup cilantro, plus more for garnish
- 1 teaspoon sugar
- Salt and pepper to taste
Procedure
In a large Dutch Oven pot drizzle 2 tablespoons of oil and turn the heat to medium high. Meanwhile, generously season the chicken on both sides with salt and pepper.
Once the oil is hot place the chicken skin side down and cook until golden brown 5-8 per side. The chicken will not be fully cooked at this point. Remove the chicken and transfer to a plate.
In the same pot add another tablespoon of oil if needed and cook the tomatillos, onions and garlic until the tomatillos are slightly pale in color. Remove from the pot and transfer to a blender.
Add the Mexican crema, poblano peppers and ½ cup of cilantro to the blender with the rest of the ingredients and blend until very smooth. Add water if sauce is too thick. Season the sauce with salt and pepper and return to the pot along with the chicken.
Cover and simmer for 30-40 minutes or until the chicken is cooked through. Sprinkle with fresh cilantro before serving.
Once the oil is hot place the chicken skin side down and cook until golden brown 5-8 per side. The chicken will not be fully cooked at this point. Remove the chicken and transfer to a plate.
In the same pot add another tablespoon of oil if needed and cook the tomatillos, onions and garlic until the tomatillos are slightly pale in color. Remove from the pot and transfer to a blender.
Add the Mexican crema, poblano peppers and ½ cup of cilantro to the blender with the rest of the ingredients and blend until very smooth. Add water if sauce is too thick. Season the sauce with salt and pepper and return to the pot along with the chicken.
Cover and simmer for 30-40 minutes or until the chicken is cooked through. Sprinkle with fresh cilantro before serving.