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Pollo Oaxaca

Pollo Oaxaca

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Avon- status quo PRO

The southern region of Oaxaca, Mexico is known as the land of siete moles or seven moles. I developed this chicken dish using the herbs and tomatillos needing to be used up. This is also known as a verde mole. It's an interesting taste difference using the mole both cooked and in the raw form in this dish. Serve alongside a Mexican style rice and a green salad.

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Nutrition

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  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 45.8 g
  • 92%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low.
  2. Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.
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Reviews

Avon- status quo PRO
38
7/22/2011

I am the recipe submitter and would like to point out that the original way it was written called for grated Oaxacan cheese. If it's unavailable in your part of the country, Monterey Jack is a reasonable substitute. I hope you enjoy it.

Rianna
29
9/26/2011

I’m unsure why this recipe is getting such good reviews. I used to live in Mexico and this recipe isn’t really authentic at all plus it is very bland. After making it once exactly as written, I made it a 2nd time with the following changes: - Substitute jalapeno pepper for Serrano, and use 3-4 serrano peppers. -Boil raw, bone in chicken breasts with just enough water to cover chicken, a tsp of chicken bouillon per cup of water, few garlic cloves minced, ½ onion -Once chicken is no longer pink, take out of broth and set aside. Meanwhile - - Sautee tomatillos, Serrano peppers, 3 garlic cloves, ½ medium onion in pan with 1/3-1/4 cup chicken broth you have from cooking your chicken. After the tomatoes have turned slightly brown on all sides, puree in blender with 1 tsp of oregano. Once sauce is pureed to the consistency you like, take chicken off bone and spoon sauce over chicken. Since the chicken broth will be salty from the boullion, I let each person salt according to their own taste. I like to top with cilantro, queso fresco, lettuce, and a bit of lime juice. I eat it with fresh corn tortillas so it is almost more like enchiladas but it tastes much better than the original recipe.

Patty Cakes
15
7/24/2011

This is yet another Terrific chicken dish that can be made fast and inexpensively. The cilantro is so fresh tasting and the tartness from the tomatillos is a great flavor combo. Pinto beans. Mexican rice completed dinner. Avon congrats on a winner winner chicken dinner! Thank you so much:) much love to You, Patty