Pollo en salsa verde – chicken and potatoes in green tomatillo sauce

Ingredients for 4 portions

• 500 gPotato, in large chunks
• 750 gTomatillo, husked
• 3Serrano chiles
• 1 kgChicken legs, split into drumsticks and thighs
• to tasteSalt
• 2 tbspRapeseed oil
• ½Yellow onion
• 2 clovesGarlic
• 15 gCoriander
• ≈ 250 mlWater
• 1 cubeChicken stock

On the side

• 12Corn tortillas

Method

1. Peel the potatoes and cut them into large chunks.
2. Put the tomatillos and chillies in a pan, cover with water and simmer over a medium heat for about 10 minutes, until the tomatillos turn olive green.
3. Meanwhile, season the chicken with salt. Heat the oil in a large casserole over a medium-high heat and brown the pieces all over, about 10 minutes.
4. Drain the tomatillos and chillies and blend them with the onion, garlic, coriander, water and stock cube.
5. Pour the salsa over the chicken (careful, it spits), add the potatoes and bring to the boil.
6. Cover, lower the heat and simmer for 30 minutes, stirring now and then, until the chicken is cooked through and the potatoes are tender. Season with salt.
7. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
8. Serve the chicken and potatoes with plenty of sauce and the warm tortillas.

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