Slow Cooked Chicken With Tomatillos, Potatoes, Jalapenos and Fre
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 391.2317 |
| Energy (kCal) | 17574.6284 |
| Carbohydrates (g) | 390.812 |
| Total fats (g) | 1610.5046 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours. | 2. Carefully transfer a portion of the pollo Pulquero onto each dinner plate. 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. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro. | 3. Variations: | 4. Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts. | 5. Oven Version: | 6. Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| white onion | 1 | cut | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| salt | - | - | - | - | |||
| potato | 4 | pound | boiling sliced | 1397.0662 | 317.3336 | 37.1946 | 1.6329 |
| chicken thigh | 8 | pounds | skinless | 15945.6 | 28.6296 | 347.1792 | 1602.8952 |
| epazote leaf | 1/3 | cup | - | - | - | - | |
| tomatillo | 1 1/4 | lb | husked rinsed sliced | 181.4372 | 33.1123 | 5.4431 | 5.7833 |
| jalapeno pepper | 1/4 | cup | sliced canned pickled | 6.525 | 1.4625 | 0.2048 | 0.0832 |
| jalapeno juice | 2 | tablespoons | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.