Our first post after our almost three weeks in Italy (w00t honeymoon!) is this chicken dish from Rick Bayless’s Mexican Everyday. The original recipe calls to prepare it in a slow-cooker, but, not owning one, we went with the oven-bake method instead. This was a perfect recipe match to our CSA box, which this week included tomatillos and red-skinned potatoes.

Chris says:

Yum, I love this!

Lisa says:

Me too — I was taking bites while you were taking pictures.

Chris says:

This is like your dream dinner — there’s no oil, and there’s salt between each layer.

Lisa says:

That doesn’t mean I can’t add even more salt, though…

Chris says:

I bet the flavors would be even more intense if this was done in a slow-cooker. And I really like the little crispy edges of cilantro and tomatillo from the lid-free finish.

Lisa says:

Too bad I have lunch plans tomorrow, this would make a great lunch.

Chris says:

Guess what we’re having for dinner tomorrow night, then?

Lisa says:

Wahoo!

Pollo Pulquero
1 medium white onion, sliced into 1/4″ thick rings
salt
1 lb red-skin potatoes, sliced 1/4″ thick
8 skinless chicken thighs
1 cup cilantro leaves
1 1/4 lbs tomatillos, husked, rinsed, and sliced 1/4″ thick
1/4 cup roasted hatch chilis, chopped

Heat the oven to 400 degrees. In a 6-qt Dutch Oven, spread the onion in a layer, and sprinkle with salt. Continue with the potato slices, chicken, cilantro, and tomatillos, sprinkling with salt over each layer. Scatter the roasted chilis over the top. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15-20 minutes longer to reduce the juices. Spoon directly onto plates, and top with additional cilantro.

4 Servings