Chicken in Green Sauce with Piloncillo

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.