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Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos and Fresh Herbs

From Rick Bayless. A real winner, and super-easy.

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1 medium white onion, cut into 1/4-inch rounds
Salt
4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, sliced about 1/4-inch thick
8 skinless chicken thighs (bone in or out, 1 1/2 or 2 pounds, respectively)
1 cup loosely packed cilantro leaves or 1/3 cup loosely packed epazote leaves
1 1/4 pounds (8 to 12 medium) tomatillos, husked, rinsed and sliced 1/4-inch thick
1/4 cup sliced canned pickled jalapenos
2 tablespoons jalapeno pickling juice

Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, cilantro and then tomatillos, sprinkling salt evenly over each layer before moving on to the next.

Scatter the jalapneo slices over everything, then drizzle the juice. Cover and slow-cook on high for 6 hours (the dish can hold on the slow cooker’s Keep Warm function for 4 hours more.)
Carefully transer a portion onto each dinner palte. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. If you have any extra cilantro in the refri, chop some to sprinkle over each portion.

Yield: 4 servings.

Rick says you can also do this in the oven: Layer the dish in a Dutch overn and cook 45 minutes at 400. Remove the lid and bake another 15 to reduce the juices. Also, consider subbing pork or chuck for the chicken, and feel free to use any root vegtables.

It's especially good as a taco filling:

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12:36:00 on 12/25/07 by liz - Category: Recipes

Comments

Sander (dc fruitbat-s friend) wrote:

I actually had saved this recipe from somewhere and never made it (the tomatillos seemed so strange) until your post inspired me. It was delicious and so easy that I will definitely make it again.

01/08/08 16:33:39

liz wrote:

Thanks Sander!

01/15/08 21:46:41

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