Pollo Pulqueros Chicken Tomatillo And Jalapeno Stew Recipes

CHICKEN WITH TOMATILLOS AND POBLANOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
• In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
• Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

POLLO EN JOCóN FROM GUATEMALA

Steps:

• In a dry non-stick pan over medium toast pumpkin seeds, moving constantly for 3­5 minutes.
• Add the sesame seeds and continue tossing for 2 more minutes until they are very lightly browned.
• Remove from heat immediately so they don't continue browning.
• Put toasted pumpkin seeds and toasted sesame seeds into a blender and pulse on "puree" for 5 or 10 seconds, until they are ground. (You may need to stir a bit between pulses) Scrape into a small bowl or cup, and set aside. (no need to wash blender ­ you will use it again soon)
• Place chicken and fresh tomatillos in a large pot with 5 -6 cups of PUR filtered water(enough to just cover). Add 2 teaspoons of salt and bring to a boil. Lower the heat and simmer for 30 minutes, or until chicken is cooked through.
• Add 3 tablespoons of oil to a large sauté pan. Sauté the garlic, green pepper and onion stirring frequently, until the onion starts to brown and the green peppers are softened. Remove from heat.
• With a slotted spoon remove the chicken from the pot and set aside.
• Remove tomatillos from the broth and transfer to the blender.
• Add cilantro, 1 1/2 cup of the strained chicken broth to and green pepper and onion mixture to the blender. Puree for about 20 seconds until smooth.
• Pour the sauce into a pot and add ground seeds to the pot and 2 more cups of the broth. (Remaining broth will not be needed but you might want to use it to make rice to accompany the stew)
• Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. Meanwhile, remove chicken from bones and shred (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas).
• Add shredded chicken to the thickened sauce along with salt and fresh pepper, to taste. Simmer gently for an additional 10 minutes.

POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW)

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.