100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish Rosenquist

Author:Trish Rosenquist [Rosenquist, Trish]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-08-28T00:00:00+00:00

Preheat the broiler. Rinse the tomatillos and Anaheim, poblano and serrano peppers and pat dry. Place on a large baking sheet and drizzle with about 1 to 2 tablespoons (15 to 30 ml) of olive oil.

Pop under the broiler for about 8 minutes, flipping the peppers over halfway through. You want the tomatillos and peppers to blister and blacken. This is a good thing. Remove the peppers from under the broiler and place in a plastic resealable bag right away. Let the tomatillos rest. Then, set aside.

Heat the remaining 2 tablespoons (30 ml) of olive oil in a medium skillet over medium-high heat. Add the diced onions and jalapeño and sauté, stirring frequently, for 5 to 6 minutes or until the onions are translucent. Stir in the minced garlic, salt, black pepper, cumin and oregano. Continue cooking for another 1 to 2 minutes. Remove from heat.

Back to the peppers that have been steaming away in the bag. … Remove the peppers from the bag and use a paper towel to wipe off their skin. It should peel off easily. Remove the stems and the seeds, but don’t worry about the stragglers.

Add the tomatillos (whole), peeled peppers and cilantro to a blender and puree for 1 to 2 minutes. Then, set aside.

Time to pull it all together! Transfer the chicken to a 4-quart (4-L) slow cooker. Add in the contents of the blender, the sautéed veggies, chicken broth and the green chiles. Stir gently to combine. Cook on low for 6 to 8 hours. Serve with warm corn tortillas.

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