A Year in the Kitchen for posting her enchalada casserole which was the inspiration for this recipe.
You will need
- 1 or 2 Onions
- Dozen or so Tomatillios
- 4 Cloves of garlic
- 1 whole chicken
- Adobo seasoning
- Corn Tortillias
- 1 Habanero
- Roasted Corn Salsa
- Cheese (mexican or cheddar or manchego if you're super fly)
So let's start with the chicken.
Pictures of me hacking apart a chicken aren't entirely pleasant so I'll just tell you what I did. I quartered the chicken into 2 leg/thingh pieces and two breast/tender pieces. Throw those into a pot and cover with water. Just enough to cover all the chicken, Add 2 tbsp adobo seasoning boil for 30-40 minutes.
Crank your oven up to 350 after you have the chicken going and wash and roughly cut up 1 onion 2 jalapenos, 4 cloves garlic and tomatillios.
Throw those in the oven and let them bake 15-20 minutes till the tomatillios are tender.
After they come out of the oven we go right into a blender and that is our salsa verde.
After your timer goes off for the chicken we are going to pull it off the bone. It'll be hot so I use a pair of tongs to get everything separated you want just meat no skin or bones/cartilage.
Save your stock!
Shred the chicken with a fork and add some of the remaining liquid from the pot you boiled everything in until chicken is moist and juicy but not swimming.
After you have all the ingredients prepped we can go into assembly mode.
Put a little of the salsa verde in the bottom of the pan to prevent burning.
From right to left.
- Green onion (largepieces)
- Shredded Chicken
- Place in pan in a vague geometric shape (a row)
I made a little habanero salad to go along with the dish because I like it HOT.
Thinly slice habaneros, onion and scallion.
To plate put them on the plate top with roasted corn salsa and habenero salad.