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Ingredient
Pollo Farolito (Lantern Chicken)
Introduce
Chef :
LauraPollo Farolito (Lantern Chicken)
The tomatillo, also known as ‘Mexican ground cherry’ or ‘farolito’ is thought to have been first domesticated by the Aztecs in central Mexico around 800 BCE and was an important food crop to a number of pre-Columbian peoples in Mesoamerica, including the Mayans. Tomatillo predates the tomato by over 300 years.
Ingredient
Food ration :
4 servingsCooking time :
1 1/2 hours
400 g
chicken thighs
2 cloves
garlic
2-5
jalapeños
1 tsp
ground cumin
1
bay leaf
1 tbsp
oregano
handful
coriander leaves, chopped
500 ml
chicken stock
500 g
tomatillos
1 clove
garlic, chopped
1 tsp
salt
2 tablespoons
lime juice
pinch
sugar
slices
fresh avocado
Cooking instructions
* Step 1
If using fresh tomatillo, remove the papery husks and rinse well. Cut the tomatillos in half and place them cut-side down on a roasting pan with the jalapeños. Grill for 5 to 7 minutes until they colour. Let cool enough to handle then blitz with any juices, the garlic, salt, lime juice and sugar into a sauce.
* Step 2
Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the chicken thighs on each side. Season with freshly ground salt and black pepper. Remove the thighs.
* Step 3
Slice the onions, garlic and jalapeños. Add the onions to the pan used to brown the chicken and sauté for 1 minute. Add the garlic, cumin, jalapeños, bay leaf and oregano and sauté for 2 minutes. Add the chopped coriander and the tomatillo sauce and stir to mix well.
* Step 4
Add the chicken thighs back into the pan. Pour in the stock and tabasco, stir and bring to a boil on medium-high heat. Reduce the heat to low, cover and simmer for 45 minutes to 1 hour until the chicken is falling off the bone, stirring occasionally. Depending on the sweetness of the tomatillo, it may need adjusting with a little lime juice or sugar.
* Step 5
Remove the chicken thighs from the sauce, shred the meat and place back into the sauce. Cook for another 5 minutes uncovered on low heat, to thicken.
* Step 6
Sprinkle with coriander and top with a dollop of sour cream and a few slices of avocado and chilli. Serve with rice.
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