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Entomatado de Pollo
Posted By Ben On May 25, 2007 @ 8:21 pm In Main Dishes,Recipes | 10 Comments
I am a chicken and rice fan(atic). What can I say? Among all the dishes my parents’ restaurant offered, I almost always picked the ones with chicken and accompanied them with rice and refried beans.
To continue with that tradition on this blog, I am going to post yet another chicken recipe, although the original version is made with chunks of stewed beef. This recipe, I believe, is one hundred percent Mexican and I inherited it from my mom’s long list of easy to make, yet tasty, dishes.
First, I want to clarify something that might be confusing about this recipe. The name of this recipe (entomatado) comes from the word tomates, which is how they called tomatillos, or husk tomatoes, in Mexico City (where I am originally from) while tomatoes are called jitomates. Tomatillos, however, shouldn’t be confused with green unripe tomatoes. Tomatillos have a very tart flavor not at all like tomatoes.
Tomatillos are used in Mexican cuisine to make the famous green hot salsas and sauces for many different dishes and stews. While picking up tomatillos at the market or grocery store, make sure to get the firmest and greenest ones. Unlike other fruits, their flavor will be better for most dishes when they are not quite ripe yet.
With this in mind, let’s start cooking!
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