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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!

Entomatado de Pollo
Recipe type: Main
Cuisine: Mexican
This is a fairly easy to make recipe. If your grill is ready for the summer, you could grill the chicken and prepare the tomatillos as a salsa. You can change the hotness of this recipe by adding (or removing) more chipotle peppers. The two peppers I recommend make the stew mild, but be aware, chipotle peppers are very hot. You can find them in the Mexican isle of your grocery store (they come in small cans) or a Mexican or Latino store (some Asian markets carry them as well).
  • •4 pieces Chicken tights or drumstick or mixed with skin
  • •1 lb Chopped tomatillos
  • •2 Chipotle peppers
  • •1 tbsp Ground oregano
  • •¼ White onion
  • •1 tbsp Chopped garlic
  • •4 tbsp Olive oil
  • •Salt
  • •Ground black pepper
  • •Juice of one lemon
  1. In a shallow bowl place the chicken pieces with the lemon juice and add the salt and black pepper to each piece covering all sides.
  2. Let it sit in the refrigerator for about 2 hours.
  3. Heat olive oil in a large pan over the stove.
  4. Saute onion and garlic.
  5. Place chicken pieces with the skin facing down (in the case of the tights) for about 4 minutes, or until it turns light brown.
  6. Turn them over and let them cook for another 3 or 4 minutes.
  7. At this point you might want to drain the fat the chicken oozed. I like to keep it since it contains lots of flavor.
  8. Add tomatillos, chipotle peppers and oregano to the pan.
  9. Stir, cover and let it cook for about 20 minutes.
  10. Add more salt if needed.

Buen provecho!

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