Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Medium-sized onion, chopped |
| 4 \N | To 5 green onions, thinly sliced |
| 1 \N | Medium-sized green bell pepper, diced |
| 3 \N | To 4 jalapenos, thinly sliced |
| 2 teaspoons | Cumin |
| 3 tablespoons | Vegetable oil |
| 2 \N | French rolls, broken up (total 3 to 4 ounces) |
| 6 \N | Corn tortillas, torn or cut up into small pieces |
| 20 \N | Tomatillos, quartered fresh or 2 cans (13 oz each), drained |
| 3 cups | Chicken broth |
| 1 \N | Chicken (about 3 1/2 pounds), cut into serving pieces* |
| 2 bunches | Cilantro, coarsely chopped |
| \N \N | Juice of 1/2 lemon or lime |
| \N \N | Salt and pepper to taste |
| 1 cup | Sour cream |
Servings: 4"Guatemalan Chicken in Tomatillo Sauce" * chicken may be skinned
1. Saute onion, green onions, bell pepper and jalapeno with the cumin in vegetable oil until onion is softened. Add the bread and tortillas and cook together over medium heat, stirring for a few minutes so that the bread and tortillas do not burn. Add the tomatillos and broth and reduce heat. Let simmer for 10 to 15 minutes, uncovered, or until tomatillos are tender. If using canned tomatillos, cook for only 5 minutes.
2. Add the chicken pieces and cilantro and continue cooking, covered over low heat, until chicken is tender, about 40 minutes. Season with lemon juice, and salt and pepper to taste.
3. Serve immediately, topped with spoonfuls of cool sour cream.
Source: Sun-Drenched Cuisine by Marlena Spieler Posted by Linda Davis