Ingredients
- 1 3-pound chicken, cut up
- Juice 1 lime or lemon
- 3 cloves garlic, whole with skins intact
- 1 pound tomatillos
- 1 jalapeno chili, seeded and sliced
- 1 tablespoon sugar
- ¼ cup dry white or Chinese rice wine
- ½ cup white wine vinegar
- Coarse salt and freshly ground pepper to taste
- ¼ cup coriander leaves, plus a few for garnishing
- 2 tablespoons unsalted butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
865 calories; 58 grams fat; 18 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 11 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 64 grams protein; 270 milligrams cholesterol; 243 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat broiler or coals for the chicken. Wipe the chicken dry with paper towels and squeeze on the juice of the lime or lemon. Set aside.
- Preheat oven to 350 degrees. Bake the garlic in its skin until soft (about 10 minutes). Peel.
- Meanwhile, grill the chicken until cooked. While it is cooking make the sauce. Chop the tomatillos and place them in a skillet with the chili, sugar, wine and vinegar. Cook until soft, stirring frequently. Season with salt and pepper.
- Add the garlic and mash into the sauce. Pour the mixture into a food processor. Add the coriander leaves (setting a few aside for garnishing) and puree. Pour the mixture into a saucepan.
- When the chicken is cooked, place on a serving dish. Heat the sauce, and swirl in the butter. Pour into a sauceboat and sprinkle with remaining coriander. Serve separately.
- This sauce can be served hot or cold. It is particularly good with tuna or swordfish steaks.
About 30 minutes
Dining and Cooking