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Ingredients:

  • 6 pieces of chicken, with bone ( whole chicken cut into pieces)
  • 4 garlic cloves
  • Pinch of ground cloves
  • 2 yellow onions, sliced
  • 2 tsp kosher salt
  • 1-½ lb tomatillos
  • 3-4 jalapeno peppers
  • Ground black pepper
  • 1 bunch cilantro
  • 1 Tbsp fresh thyme
  • 1 Tbsp oil

Directions:

Wash chicken and cover with cold water in a stockpot. Add 2 cloves garlic, dash of ground cloves, 1 sliced onion and a teaspoon salt. Bring to boil. Reduce to simmer and cook for 45 minutes. Allow to cool.

Salsa: In a large saucepan, cover the tomatillos and jalapenos with water. Bring to a boil and reduce heat to a simmer until the vegetables are soft. Drain. Puree the tomatillos and jalepenos in a food processor with 1 teaspoon salt, ½ teaspoon pepper, 2 cloves garlic, cilantro , thyme, and ½ of the second onion. Sauté remaining sliced onion in pan with 1 tablespoon of oil. Add salsa mixture, simmer for 10-15 minutes. Add chicken parts and serve with rice.

<< Back to Recipes

Ingredients:

  • 6 pieces of chicken, with bone ( whole chicken cut into pieces)
  • 4 garlic cloves
  • Pinch of ground cloves
  • 2 yellow onions, sliced
  • 2 tsp kosher salt
  • 1-½ lb tomatillos
  • 3-4 jalapeno peppers
  • Ground black pepper
  • 1 bunch cilantro
  • 1 Tbsp fresh thyme
  • 1 Tbsp oil

Directions:

Wash chicken and cover with cold water in a stockpot. Add 2 cloves garlic, dash of ground cloves, 1 sliced onion and a teaspoon salt. Bring to boil. Reduce to simmer and cook for 45 minutes. Allow to cool.

Salsa: In a large saucepan, cover the tomatillos and jalapenos with water. Bring to a boil and reduce heat to a simmer until the vegetables are soft. Drain. Puree the tomatillos and jalepenos in a food processor with 1 teaspoon salt, ½ teaspoon pepper, 2 cloves garlic, cilantro , thyme, and ½ of the second onion. Sauté remaining sliced onion in pan with 1 tablespoon of oil. Add salsa mixture, simmer for 10-15 minutes. Add chicken parts and serve with rice.