Simple Way to Seco De Pollo Recipe Peru

Pollo Oaxaca

Incorpore las presas de pollo, las cervezas y el caldo caliente, y deje hervir durante 20 minutos.

Recipe Summary Pollo Oaxaca

The southern region of Oaxaca, Mexico is known as the land of siete moles or seven moles. I developed this chicken dish using the herbs and tomatillos needing to be used up. This is also known as a verde mole. It's an interesting taste difference using the mole both cooked and in the raw form in this dish. Serve alongside a Mexican style rice and a green salad.

Ingredients | Seco De Pollo Recipe Peru

3 tablespoons vegetable oil

3 pounds chicken, cut into pieces

1 ½ tablespoons dried oregano

2 cloves minced garlic

salt and pepper to taste

1 onion, sliced

10 fresh tomatillos, husks removed

½ bunch cilantro

2 jalapeno pepper, seeds and ribs removed

2 cloves garlic

1 lime, juiced

salt to taste

½ cup shredded Monterey Jack cheese

Directions

Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low.

Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.

When adding the peppers to the salsa,removing the seeds and the membranes will greatly reduce the heat. Depending on how hot you like it, you may want to leave some of the seeds, or add another pepper.

Info | Seco De Pollo Recipe Peru

prep: 25 mins cook: 1 hr total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Pollo Oaxaca

World Cuisine Recipes, Latin American, Mexican,