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Chicken in Green Sauce with Piloncillo

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Source: The Mexican Gourmet

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Active Time:  15 Minutes
Total Time:  45 Minutes
Yield:  Serve 6

The sweet-and-sour combination of the acidic tomatillos and the piloncillo (light molasses) in the sauce is unusual in Mexican cooking-and delicious.

RECIPE INGREDIENTS

1/2 cup vegetable oil

1 whole chicken, cut into serving pieces

1 onion, sliced

1 1/2 lb tomatillos

5 jalapeno chiles

2 1/2 oz piloncillo, shredded, or light molasses

3 plantains or bananas, sliced and fried, for garnish

Chicken in Green Sauce with Piloncillo Recipe at Cooking.com

DIRECTIONS

Heat the oil in a large saucepan and cook the chicken until lightly browned. Add the onion and cook until translucent, stirring constantly.

Roast the tomatillos and chiles on a comal or cast-iron griddle, then puree them in a blender with a little water. Add the tomatillo mixture and piloncillo to the pan and simmer until the piloncillo melts. Add salt and pepper to taste and simmer for 30 minutes.

Serve hot, garnished with the plantains.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serve 6

Calories:

480

Fat. Total:

23g

Fiber:

Carbohydrates, Total:

46g

Sodium:

480mg

% Cal. from Fat:

43%

Cholesterol:

77mg

Protein:

26g

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