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Ingredientes
- 1 x chicken - (abt 3 1/2 lbs) cut in pcs
- 1 x onion halved, divided
- 6 x garlic cloves divided Salt to taste
- 1/2 lb fresh masa more or possibly less
- 4 x tomatillos
- 5 x hierba santa leaves (anise-flavored leaf widely used in Oaxacan dishes)
- 3 x epazote sprigs
- 1 x jalapeno stemmed, and seeded if you like
- 1 Tbsp. grnd cumin
Direcciones
- Place the chicken in a Dutch oven. Add in 1 onion half, 1 clove of garlic and water just to cover. Simmer till the chicken is cooked, about 30 min. Drain and reserve the stock, adding salt to taste. Set the chicken aside and keep hot.
- Place 4 c. of the chicken stock in a saucepan. Add in the masa and heat over medium-low heat, whisking often to dissolve. Bring to a boil and simmer, whisking often, till thickened and the consistency of heavy cream, about 15 min.
- Remove the husks from the tomatillos, then rinse and place in a small saucepan. Add in water to cover and bring to a boil, cooking till the tomatillos are softened, 5 min. Drain.
- In a blender container, combine the tomatillos, hierba santa, epazote, jalapeno, the remaining onion half, the remaining 5 cloves of garlic and the cumin and blend till finely grnd. Add in to the thickened broth, season with salt to taste and simmer gently till heated through, about 3 to 4 min. To preserve the green color, don't allow to boil. Divide the chicken among serving plates and pour the sauce over the top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 4 servings | |
| Calories 904 | |
| Calories from Fat 443 | 49% |
| Total Fat 49.34g | 62% |
| Saturated Fat 13.68g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 224mg | 9% |
| Potassium 938mg | 27% |
| Total Carbs 49.8g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.57g | 2% |
| Protein 63.82g | 102% |
