This Sunday I am cooking one of my favorite dishes! Chicken Encilantrada…I got this recipe from one of my best friends. Her mother made it growing up in Laredo, Texas and they shared it with me. It is truly one of the most delicious Mexican dishes I have ever had!
Chicken Encilantrada is the perfect meal to make on a Sunday because it takes a few hours to prepare and it is perfect to serve for your friends and family. If you’re not cooking for a group, the leftovers heat up well and you can enjoy them for a few days. My friend told me the name “Encilantrada” comes from cilantro and this delicious green sauce seeps into the chicken making the most wonderful, savory flavors.
1 whole chicken
1 bay leaf
1 handful of peppercorns
1 white onion
3 cloves of garlic
5 big tomatillos
1 handful of cilantro
3 cups of chicken broth
1 tbsp. cumin
1 7 oz. can of Herdez salsa verde
1 tbsp/chicken of Knorr Caldo con Sabor de Pollo (chicken flavor bouillon) 7.9 oz
Boil the whole chicken with bay leaf, peppercorns, carrot, garlic and some onion in a large pot. Cover all ingredients with chicken broth and water and boil for 30-45 minutes.
In another pot, boil tomatillos and jalapeño in water until they’re soft and cooked through.
Add the cooked/drained tomatillos and jalapeño to blender with a chunk of raw onion, handful of cilantro, garlic cloves, cumin, salsa verde, knorr chicken bouillon, a little broth and mix until smooth. At the end of the blending process, add a little olive oil to the mixture and blend once more.
Once the chicken is cooked and cooled, shred it.
Add the blended sauce to a sauce pan and warm it through.
Add the cooked chicken to the sauce and toss to combine.
You can serve Chicken Encilantrada in tortillas for tacos or on top of rice and beans for a lighter version. I hope you enjoy this meal as much as my husband and I do and that you all have a beautiful Sunday! Happy cooking!