Helloooo from Spain! I cannot find tomatillos here at the moment so I thought I would re-post a dish from the blog last year. Originally posted in October! Enjoy and I will see if I can come up with a dish for you from Spain!
While speaking with Kristine at pickup the other day she mentioned that she made the best dish with her tomatillos. Here is the recipe courtesy of Martha Stewart.
INGREDIENTS:
2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh, cilantro
DIRECTIONS:
In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
While speaking with Kristine at pickup the other day she mentioned that she made the best dish with her tomatillos. Here is the recipe courtesy of Martha Stewart.
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| Martha Stewart's Tomatillo Chicken |
INGREDIENTS:
2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), drained
1/4 cup chopped fresh, cilantro
DIRECTIONS:
In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
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