For all of my facebook friends that have been asking for my Chicken Chile Verde recipe hear it is. This is my wife Lynn favorite dish.
2 chk breast or thighs and legs whichever you prefer.
Tomatillios about 6 to 8 peel the leaves
Serrano peppers or I use Thai peppers (depending on how hot you want your sauce, I start out w/ 2 to 3 peppers).
2 to 3 cloves of garlic.
Making the Tomatillio sauce (Chile Verde)
fill a pot of water just enough so the tomatillios are floating. Add a pinch of sea salt, garlic and the peppers and bring to a boil till soft.
Drain the water and add the tomatillios, peppers, cilantro, a pinch of sea salt for taste and garlic in either a blender or food processor. (If you wanna go real Mexican, get a stone Mortar and Pestle or Molcajete and grind it to a nice saucy constancy. Great for Guacamoles also).
Prepping the Chicken
Flatten the chicken w/ a rolling pin or meat pounder tenderizing thingy (LOL). Pinch of sea salt and pepper both sides. Heat up either your gas grill or your charcoal grill. I prefer charcoal cause I use Mesquite wood or charcoal. Gives it a really smoky flavor. Grill each side for about 2 to 3 min. remove and set aside.
Bringing it together
In a heated dutch oven pour some of the tomatillio sauce to cover the bottom and place the chicken in. Add the rest of the sauce and bring to a boil. Lower the heat to a simmer and cover for about 20 to 25 min depending on how thin you beat those chicken breast.
To accompany the dish I make a Pico de Gallo w/ Cous Cous.
Voila there you have it. You can substitute the chicken w/ pork and add baby potatoes w/ it. That's another dish I'll write about later.