Prep 30 mins
Cook 1 hr
Mexican green chicken dishes are delicious; this one is enchanting, not only for its very subtle flavor but because the green sauce is downright pretty to look at.
- 3 1⁄2 lbs chicken, cut into serving pieces
- 2 cups chicken stock
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 cup parsley sprig, coarsely chopped
- 1 cup coriander sprig, coarsely chopped (cilantro)
- 1 romaine lettuce hearts, coarsely chopped
- 1 -2 fresh hot green peppers, seeded and chopped or 2 canned jalapenos or 3 canned serrano chilies, seeded and chopped
- 4 ounces ground almonds, about 3/4 cup
- 3 tablespoons vegetable oil or 3 tablespoons lard
- Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
- In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
- Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
- The Book Of Latin American Cooking.