Slow Cooked Chicken with Tomatillos
- 1/2 c chopped onion
- Salt (Table) (to taste)
- 1/2 lb potates (waxy, sliced 1/4" thick)
- 2 chicken legs (skinless)
- 6 g chopped cilantro (1/2 cup, loosely packed)
- 70 g tomatillos (sliced 1/4" thick)
- 2 T sliced jalapeno pepper (fresh or pickled)
- 1 T pickle juice (from the jalapenos or tomatillos, optional)
Line vessel with banana leaves.
Layer the vessel like this (read from the bottom up, as the banana leaves are on the bottom):
Cover and slow cook on high for 6 hours.
At serving time, place half onto each plate with a slotted spoon. If there is a large amount of juice left, remove the banana leaves, then set over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
Pork shoulder and beef chuck, cut into 1" cubes, are excellent substitutes for the chicken.
Heat the oven to 400F. Layer the dish as described above in a 3 quart heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.
SJ Note: This was tasty! Definitely a keeper. Too much salt, though; would be better with other seasonings, too. Shall adjust that next time.
SJ Note 1 Sept 2011: Much better with other seasonings thrown in. Used salt, seasoned salt, smoked paprika, Emeril's Essence, ancho chile powder, and urfa pepper. Needed more salt, but had good flavor. Will use these seasonings again.