Tomatillo chicken is happy to join you anywhere: Shred it and serve it with buns for a Sunday football game or light the candles, set the table and plate it up for a night in. Herbs and tomatillos are instant partners, so play with the flavors based on the flavors you crave (and the wine you want to serve).
Makes: 4 servings bone on. 12 servings of shredded chicken.
Keeps: 4 days
Time: 2 1/2 hours (with prepared tomatillo puree) minutes
PUREE THE TOMATILLOS
After the first season, one never grows just one tomatillo plant. In year two, they will populate a garden plot without prompting. If you are buying tomatillos, buy 1 Lb.
Cook tomatillos for 20 minutes or until they turn olive drab and soften. Or roast them for 20 minutes! Just depends on how you want to spend 20 minutes.
Use the coulis method to strain.
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
4 each Chicken quarters split
1 TBSP coriander, ground
1 TBSP cumin, ground
2 TBSP oil
Salt and Pepper
2 each jalapeños, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
2 TBSP scallion, minced
1 TBSP ginger, grated
1/4 cup dry white wine
2 cups tomatillo puree
1/2 cup cilantro, chopped
WHAT TO DO
Toss chicken with coriander and cumin. Let sit a minimum for 4-hours–overnight is preferable.
Season chicken with salt and pepper. Sear in a hot skillet.
Return chicken to the marinating pan.
In the same hot skillet, add vegetables and sauté for 4-minutes. Do not the cook vegetables all the way through.
Add Deglazing wine to the skillet on top of the vegetables.
Add Tomatillo Puree, cilantro and chicken
Once the liquids start to boil, add to a slow-cooker and let cook until chicken is tender and falls off the bone.*
*About an 2 hours on high and 4 hours on low.
Garnish with mint and lime sections
and serve with beer
Make a salad of cilantro, onion and toasted cumin seed as a garnish for shredded tomatillos
A lightly oaked, dry white wine with minerality will pair fantastically.