This chicken soup uses the full flavor of chicken, fresh tomatoes, and traditional Mexican enhancements such as cilantro, garlic, and onion to achieve full benefit. Source: Everyday Food, September 2009 45 minutes 15 minutes 4 Total time Prep Portions Ingredients 2 pounds tomatoes (peeled), washed and halved 1 tablespoon vegetable oil 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for later use) Coarse salt and ground pepper 2 jalapenos, chopped 1/2 medium white onion, chopped 3 cloves garlic, finely chopped 1 can (15 ounces) hominy (optional), drained 1/4 cup chopped fresh cilantro Directions 1. In a food processor, puree tomatillos. Set aside. In a large Dutch oven or heavy pot, heat oil over medium heat. Add chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate. 2. Add jalapenos and onion to pot and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot and simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro. Season with salt and pepper.
26.04.2023 @ 23:12
This chicken soup uses the full flavor of chicken, fresh tomatoes, and traditional Mexican enhancements such as cilantro, garlic, and onion to achieve full benefit. Source: Everyday Food, September 2009 45 minutes 15 minutes 4 Total time Prep Portions Ingredients 2 pounds tomatoes (peeled), washed and halved 1 tablespoon vegetable oil 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for later use) Coarse salt and ground pepper 2 jalapenos, chopped 1/2 medium white onion, chopped 3 cloves garlic, finely chopped 1 can (15 ounces) hominy (optional), drained 1/4 cup chopped fresh cilantro Directions 1. In a food processor, puree tomatillos. Set aside. In a large Dutch oven or heavy pot, heat oil over medium heat. Add chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate. 2. Add jalapenos and onion to pot and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot and simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro. Season with salt and pepper.