Entomado De Pollo Tomatillos And Chicken Recipes

Steps:

• 1. Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.
• 2. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then shred it with your fingers. Set aside.
• 3. Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.
• 4. Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.
• 5. Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.
• 6. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

Steps:

• Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
• Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
• Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
• If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
• Season with additional salt and pepper if desired, and serve.