Slow Cooked Chicken With Tomatillos Potatoes Jalapenos And Fre
A very savory chicken dish from mexico using local herbs. The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample!!
Steps
Spread the onion over the bottom of a slow cooker.
Sprinkle with salt.
Continue with layers of the potato slices , chicken thighs , epazote or cilantro and then tomatillos.
Sprinkling salt evenly over each layer before moving on to the next.
Scatter the jalapeno slices over everything , then drizzle on the pickling juice.
Cover and slow cook on high for 6 hours.
Carefully transfer a portion of the pollo pulquero onto each dinner plate.
If there is a large amount of juice in the cooker ,.
Taste and season with more salt , if needed , then drizzle over each serving.
Sprinkle each portion with chopped cilantro.
Variations:.
Pork shoulder and beef chuck , cut into 1 inch cubes are excellent substitutes for the chicken thighs.
If available , use banana leaves and line the slow cooker or dutch oven before assembling all the parts.
Oven version:.
Heat the oven to 400 degrees f.
Layer the dish as described above in a medium large heavy pot , preferably a dutch oven.
Set the l.
Ingredients
white onion, salt, boiling potatoes, skinless chicken thighs, epazote leaves, tomatillos, pickled jalapeno pepper, jalapeno juice