Pollo con Nopales (Chicken with Cactus)
- 3 whole Boneless, Skinless Chicken Breasts
- 1/2 Tablespoons Seasoned Salt And A Dash Of Pepper
- 1 whole Bay Leaf
- 8 whole Small Tomatillos
- 1/2 whole White Onion, Sliced
- 2 whole Jalapenos-Seed And Cut In Half
- 2 cloves Garlic, Minced
- 2 Tablespoons Tablespoons Vegetable Oil For Frying
- 1/4 teaspoons Cumin
- 1/4 teaspoons Jalapeno Salt (can Leave Out If You Cannot Find It)
- 1/4 teaspoons Mexican Oregano
- 1 whole Chicken Bouillon Cube
- 1 Tablespoon Tablespoon Cornstarch Mixed With 2 Tablespoons Warm Water
- 1 jar 15 Oz Jar Nopales (cactus) Drained And Rinsed
- 1.
- Dice chicken into small peices.
- Place in a stock pot and cover with water.
- Add salt, bay leaf and pepper.
- Let boil until chicken is tender, about 30 minutes.
- Once tender, remove chicken from the pot with a slotted spoon and set aside for step 2.
- Drain all water from the pot except about 1 cup.
- In the remaining 1 cup of water, add tomatillos, onion, jalapeno, garlic.
- Boil them until tomatillos are golden brown.
- 2.
- Heat oil in a skillet.
- Using a slotted spoon, add chicken ato the oil.
- Fry chicken until golden brown on all sides.
- Set aside.
- 3.
- Once tomatillos are brown, add everything in the pot to a blender (including water).
- Blend until smooth.
- Pour back into the stock pot, add chicken in.
- Add the cumin, jalapeno salt, oregano, and chicken cube.
- Bring to boil.
- Once mixture is boiling, prepare corn starch and water.
- Slowly stir the corn starch mixture into the pot.
- This will help it thicken (if its thick enough, then you may skip this step).
- 4.
- Drain and rinse nopales.
- Add nopales to the stock pot.
- Simmer for about 15-20 minutes.
- Salt and pepper to taste.
- 5.
- Serve with rice and tostados.
chicken breasts, salt, bay leaf, white onion, garlic, vegetable oil, cumin, salt, oregano, chicken, cornstarch, nopales
Taken from tastykitchen.com/recipes/main-courses/pollo-con-nopales-chicken-with-cactus/ (may not work)