Chicken in Green Sauce

Provided by Norman Van Aken Norman's

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 20 mins
Ready in: 30 mins

Serves:

Ingredients

2 chipotle chiles
2 piece (3-4-pound) fryer chickens, cut into 6 to 8 each
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 small corn tortillas, toasted and chopped
1 cup chicken stock
6 to 8 ripe tomatillos, peeled and cored
4 clove garlic, sliced
1 cup chopped cilantro
1 cup chopped scallions (green part only)
1/2 medium Spanish onion, diced
2 tablespoon toasted and ground pepitas

Cooking Instructions

METHOD:

Preheat oven to 350°F. Toast the chipotle chiles in a small skillet over medium heat. Then soak in a bowl of warm water until soft, about 20 minutes. Drain and remove the seeds and stems. Set aside.

Season the chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and sear for 2 minutes per side, until golden brown.

In a food processor, puree the tortillas, chicken stock, tomatillos, garlic, cilantro, scallions, onion, chipotle chiles and pepitas. Reserve sauce.

Remove chicken from oven and set over medium-high heat. Add the sauce and simmer for 15 minutes, stirring occasionally. Season with salt and pepper.

Round Out the Meal:

With white rice and corn relish.

Kid Friendly:

Substitute bell peppers for the chipotle chiles.

From New World Kitchen: Latin American and Caribbean Cuisine by Norman Van Aken, Ecco 2003