head of garlic
ground cloves
2 yellow onions
salt
1 1/2 lbs tomatillos
3-4 jalapeno peppers
ground black pepper
1 bunch cilantro
thyme
Use our fresh-picked tomatillos and jalapeno peppers
6 pieces of chicken, with bone (or whole chicken cut into pieces)
head of garlic
ground cloves
2 yellow onions
salt
1 1/2 lbs tomatillos
3-4 jalapeno peppers
ground black pepper
1 bunch cilantro
thyme
Wash chicken, place in stockpot, cover with water and bring to a boil. Add to the pot, 2 cloves of garlic, dash of ground cloves, 1 onion (sliced) and 1 teaspoon of salt. Simmer until done. Set aside.
To make the salsa: Boil the tomatillos and jalapenos until soft. Drain. Blend the tomatillo and pepper mixture in food processor with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of minced garlic, 3 tablespoons of cilantro, 1 tablespoon of thyme, and 1/2 onion.
Saute remaining 1/2 onion in pan with 1 tablespoon olive oil. Add salsa mixture, cook for 10-15 minutes. Add chicken parts and serve with rice.