TEX MEX GREEN CHICKEN
I wanted to share a delicious recipe with you that I make all the time and I call it Tex Mex Green Chicken. This recipe was inspired by the amazing green chicken enchilada filling that I always enjoy at some of my favorite Mexican restaurants. At El Mirador in San Antonio, a wonderful lady named Olga makes this amazing jalapeno green salsa and she gave me some tips on how to make it myself. There are shortcuts to the green sauce if you are in a hurry (a can of Herdez green tomatillo sauce) but if you take the time to make your own sauce, the taste is out of this world.
I will break this recipe down into three steps. First, you have to boil and pick your chicken, then make the green sauce, and finally assemble all the parts together to make the Tex Mex Green chicken.
1 whole chicken
2 onions; one quartered and one diced
1 bunch fresh cilantro
5 cloves peeled garlic
salt and pepper to taste
1 recipe Jalapeno Green Sauce
Step 1: Place whole chicken in a large pot. Add quartered onion, garlic, and cilantro. Add about 4-6 cups of water and 1/2 teaspoon salt to the water. Cook on medium heat and bring to a boil. Reduce heat to medium low, cover and continue to let chicken simmer for about an hour or until it is very tender.
When chicken is cool, drain chicken broth and set aside. Pick the meat from the chicken and dice up the larger pieces. Set aside.
In a saucepan or large saute pan, saute remaining diced onion in 1 T. olive oil on medium heat until onions are tender, about 2-3 minutes. Add about 3 T. chopped cilantro and stir. Add reserved chicken meat and about 1 cup reserved broth along with 1-2 teaspoons of cumin (or to taste) and stir. Finally, add about 1 cup of the Jalapeno green sauce and stir. Season with salt and pepper.