Chicken verde (green chile)

Yield: 1 Servings

Measure Ingredient
1 \N 3-lb chicken; cut in serving pieces OR same amount of whatever pieces you like, legs, thighs, breast
½ cup Loosely packed cilantro; (fresh coriander)
2 cups Chopped onions
4 \N Anaheims; (those long green chiles you know about)
4 \N Serranos; or to taste
1 can Tomatillas
2 \N Cloves of garlic; minced
\N \N Salt and freshly ground black pepper; to taste

Brown the chicken pieces in hot oil or lard, remove from pan when in small batches, then set them not overcook! Combine the cilantro, onions, long green peppers, small green peppers, garlic and the tomatillas in a blender or food processor, and whirl until well combined...just stem the peppers, not seed or skin them! Taste this now, and add salt and freshly ground pepper, to your liking. Add a VERY little sugar, which will enhance the flavour. Place the browned chicken pieces in a heavy pot, and pour the mixture over them, and simmer for at least an hour,covered, then uncover and cook down, until chicken is tender...if too thin, thicken with a roux..this will improve in flavour. Hope you can find the tomatillas, Ole, the dish requires it...Enjoy! cheers, Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Apr 29, 1998

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