Today I bring you episode two of cooking with Estela (would make for a great show on the Food Network, huh?). In addition to her shrimp cocktail, Estela whipped up this pollo en salsa verde with Mexican rice. When I say ‘whipped up,’ I’m using that quite literally–the woman knows her way around the kitchen.
Her chicken verde is full of flavor with a subtle kick from the jalepenos and serranos. If it’s any indication, I’ve eaten the chicken for lunch for the past three days. I most definitely intend on eating it again today.
I hope everyone has a safe and happy New Year. Until next week, happy 2012!!
Pollo en salsa verde recipe (by Estela):
6 boneless, skinless chicken breasts, shredded
2 tbsp. vegetable oil
3 tbsp. white onion, diced
2 jalepenos, seeds partially removed
2 serrano chiles
2 lbs. tomatillos
2 cloves garlic
2 tsp. peanut butter
2-3 leaves iceberg lettuce
4 tbsp. (2 oz.) El Bravo Brand Ajonjoli Natural Sesame Seeds
4 tbsp. (2 oz.) El Bravo Brand Pepita Natural Hulled Pumpkin Seeds, toasted
1 tbsp. cumin
2 tsp. Knorr Caldo con Sabor de Pollo (Mexican bouillon)
2 cups homemade chicken broth, plus more or less to taste
Bring a large pot of water to a boil. Add 6 chicken breasts to water and boil until cooked through, about 15-20 minutes. Remove chicken from pot. Once cool enough to handle, shred chicken.
In a separate large pot, heat vegetable oil over medium high heat. Add onion and saute until translucent and aromatic.
In a blender, add jalepenos, serranos, half of tomatillos, garlic, peanut butter, lettuce, 1 cup chicken broth and seasonings. Blend until thoroughly mixed, then carefully add mixture to pot with sautéed onions. Stand back when pouring, as the hot vegetable oil will splatter. Reduce heat to medium and stir sauce.
Add the remaining tomatillos and 1 cup chicken broth to blender and mix until smooth. Pour into pot with first batch of sauce. Add more chicken broth as desired. If consistency is still not smooth enough, mix sauce in pot with an immersion blender. Add shredded chicken to salsa verde.
To make enchiladas, heat a small skillet over medium heat. Add vegetable oil. Once hot, lightly fry corn tortilla on both sides (do not crisp). Remove tortilla from oil, then dip both sides in salsa verde. Place sauce-covered tortilla on plate, add chicken mixture to middle of tortilla then fold. Serve with desired sides and toppings: Mexican rice, crème fraîche, lettuce, tomatoes, cheese, etc.
Mexican rice recipe:
3 cups Jasmine rice
5 cups homemade chicken broth
1 tbsp. Knorr Caldo con Sabor de Pollo (Mexican bouillon)
4 large Roma tomatoes, diced
1 medium sweet onion, diced
3 cloves garlic
Salt, to taste
Warm large skillet over medium-heat, then add enough corn oil to cover the bottom of the pan. Rinse and strain the Jasmine rice, then place in pan and saute, about 20 minutes. Cook rice until golden brown and aromatic. Adjust heat as necessary, to make sure rice doesn’t burn.
Add 5 cups chicken broth and 1 tbsp. Knorr Caldo con Sabor de Pollo to rice and cook until absorbed, about 15-20 minutes. While rice is cooking, par-boil 4 large Roma tomatoes to remove the skin (boil until skin of tomato cracks). Peel tomatoes then place in blender. Add approximately 3-4 tbsp. diced onion, 2 cloves garlic, 2 tbsp. Knorr Caldo con Sabor de Pollo and puree. Thin mixture with about 1/4 cup water, depending on thickness of sauce. Once rice is cooked, mix with tomato puree and gently stir. Season with salt and pepper, as necessary.