Pollo con Salsa:
1 lb. boned and skinned chicken halves
3/4 cup water
1 Tablespoon lemon juice
1/2 cup chopped onion
1 teaspoon minced garlic
1/3 jar Salsa Roja a la Charra
1/4 cup chopped cilantro leaves
10 finely chopped tomatillos without husks
salt to taste
Put chicken, water and lemon juice into a small nonstick skillet.
Heat to simmer; cover and simmer about 6 minutes, until chicken is no longer pink and juices run clear.
Strain (reserve broth for another use) and let chicken cool.
Dice the chicken.
Combine onion, garlic and Salsa Roja a la Charra in 2-quart saucepan.
Cook, stirring often, about 3 minutes, until onion softens.
Stir in tomatillos. Do not cover.
Cook over medium-low heat about 5 minutes, until tender.
Stir in chicken, salt and cilantro.
Serve warm or at room temperature.
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