This is one of my favorite chicken dishes to come out of Mexico. Some argue that the sauce is a mole (pronounced mo-lay) that comes out of the Yucatan region and that very well may be the case. I think of it simply as salsa verde.
Quite honestly a sum of two very delicious parts. As humble as it may look, the simple step 1 of cooking the chicken in a pot of water with chopped onions, cilantro & a few other ingredients is key to the intense flavors that follow.
Step 2 is the sauce, the salsa verde. There are different ways this is cooked, some simply sauté the ingredients others like myself, love roasting them.
Whatever you decide to do, the ingredients remain the same – lots of tomatillos, jalapenos and onions tossed with oil and roasted until the tomatillos are blistered. The mixture is then pureed with freshly roasted cumin and fresh cilantro. The result is a deliciously refreshing tangy sauce. The chicken is simmered in for a few final minutes in the salsa verde and served with Mexican rice. Another one of my favorite dishes and recipe to follow soon.
Before you go around thinking that tomatillos are the same as green tomatoes and go buy a whole bunch ( and I can’t blame you for doing so), this green tomato look alike has nothing to do with the family of tomatoes but is actually akin to the nightshade family, related to the cape gooseberry. Go figure!
I buy them in heaps and cheap at the Mexicana grocery store. The same ingredients cost an arm and leg as they are considered ‘exotic’ in a regular grocery store.
Either way, I think you’re going to love this one.