Margie - 5-2-2004 at 08:15 PM
You will need a deep skillet for this !
4-5 pounds chicken breasts bone in or chicken parts
4 TBLSP olive oil
3 pounds tomatillos
2 large onions
4 serrano chiles
1 bunch of cilantro
1 small can pimiento chiles
10 cloves of garlic
In large bowl, combine chopped onion, husked and quartered tomatillos, sliced serranos chiles, and chopped cilantro, and sliced garlic, reserving 1
seranno chile and 4 cloves of garlic.
Heat the olive oil in the skillet, adding the reserved serrano chile and garlic.
Rinse and pat dry the chicken pieces. Place the chicken in the skillet, skin side down and brown on a medium heat for 7 minutes, don't let them
stick. Turn the chicken over and brown on the other side, you can put a lid on the skillet, for another 7 minutes.
To the chicken pieces add your bowl of chopped onion, serranos, cilantro, garlic
and tomatillos. On top of all, place the strips and a bit of juice from the pimiemtos.
Cover all, turn to low and simmer for 45 minutes.
Serve over rice, with sour creme and tortillas.
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