Bloody Mary Grilled Chicken

Bloody Mary Grilled Chicken
Happy Endings With Hank

Friday, August 13, 2010

Chicken Chile Verde

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.

1 comment:

  1. Presentation you ask? I'm married. Don't have to anymore. JA JA JA!! That's a Mexican laugh by the way.