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Chicken in Green Sauce with Molassas (Polo en Salsa Verde con Piloncillo)

Chicken in Green Sauce with Molassas (Polo en Salsa Verde con Piloncillo) is a chicken recipe made with Chicken Breasts Divided And Skinned, Onion White Or Yellow, Jalapeno Peppers Medium Size, Tomatillos, and Light Molassas Or Piloncillo. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 1
• 2
• 1 lb
• 1 tbsp
• Salt Amp Pepper
• 1 can
• 1/2 tsp

Method (preview)

1. 1

   Dice and sweat the onion in a little olive oil until translucent.

2. 2

   Remove from heat and place aside.

3. 3

   Roast the tomatillos and jalapeno peppers on a comal, cast-iron griddle or a barbeque grill until the skin is blistered and dark.

4. 4

   Cool, then remove jalapeno stems and seeds.

5. 5

   Place tomatillos and peppers and the onion in a blender and puree, adding a little water if needed to make a thick paste.

6. 6

   If desired, add the can of tomato and dried green chili powder at this time and blend well.

7. 7

   Place the pureed mixture in a medium saucepan and heat slowly, stirring as needed to prevent sticking or burning.

8. 8

   As the puree comes to a light boil, reduce heat and add the molassas - stirring until mixed.

9. 9

   Simmer on low heat for 10 minutes.

10. 10

    Add salt and pepper to taste.

11. 11

    Lightly season the split chicken breasts with salt and pepper and grill until done. (It is OK if they still are slightly pink in middle.) Remove from grill, cut into 2 inch pieces and add to the simmering green sauce, increasing heat to achieve a light boil.

12. 12

    After 5 minutes reduce heat and cook covered for 30 minutes on low heat.

13. 13

    Serve with hot corn tortillas, yellow rice and black beans.