I made this recipe today for the first time. Here it is:
6 Chicken Breasts (you can use the ones with bones)
4 cups low salt chicken stock
1 chopped medium onion
2-3 dried or canned chipolte peppers
2 sliced garlic cloves
1 bay leaf
1 pound whole tomatillos, husked (I used canned)
1/3 cup fresh cilantro
2 tblsp vegetable oil
1 tsp sugar (optional)
salt to taste
Place the chicken in a dutch oven or large saucepan that has a lid. Pour the stock over the chicken, add the onion, chipoltes, garlic and bay leaf. Bring to Boil. Reduce heat to low simmer, cover and let cook 15-20 min, until the chicken is just cooked. Let it cool in the stock for another 15 min.
Remove the chicken from the stock and let it cool. While the chicken cools, add the tomatillos to the stock, increase heat to medium-high and boil uncovered for 10 min, or until the tomatillos are soft.
Next, transfer the chipoltes and tomatillos to a blender, add the cilantro and puree. Pour the puree back into the stock and mix well.
If you used chicken with bones, pull the chicken from the bones after it cools enough, and cut into bite size pieces.
Meanwhile add your oil to the stock, reduce heat to medium-low and let it reduce for 10 min. Taste and add sugar if it is too tart, add salt to taste. Stir the cut up chicken into the stock , reduce heat to low and cook, covered for an additional 10 min or so.
Serve hot. you can garnish with additional minced cilantro, guacamole, avocado slices, or creme fraiche if you so choose.
This recipe comes from "the border cookbook" by Cheryl and Bill Jamison - my favorite of all the cookbooks I own.
