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Pollo en Salsa de Fresadilla y Chipotle
Chicken pieces poached in an aromatic broth, then simmered in a fried purée of boiled tomatillos (fresadilla) and canned chipotle until the sauce thickens and glistens. A simple northern-Mexican dish; serve with flour tortillas and avocado.
- YieldServes 4 to 6
- Hands-on1 h
- Total1 h 37 min
- Difficulty
Ingredients
Poached chicken
- 1large chicken, 1.6 to 1.8 kg (3 1/2 to 4 lb), cut into serving pieces
- 2 clovesgarlic, peeled
- 1small white onion, roughly sliced
- 1 leafbay leaf
- 1 sprigfresh thyme, or a pinch dried
- 1 sprigfresh marjoram, or a pinch dried
- 1 slicelime
- to tastesea salt
- 1½ Lchicken stock or water, enough to cover the chicken
Sauce
- 680 gtomatillos (fresadilla), about 30, husked, rinsed and boiled
- 6canned chipotle chiles in adobo
- to tastesugar, only if the tomatillos are very sharpoptional
- 2 tbsplard, or safflower oil
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