I will break this recipe down into three steps. First you have to boil and pick your chicken, then make the green sauce, and finally assemble all the parts together to make the Tex Mex Green chicken.
1 whole chicken
2 onions; one quartered and one diced
1 bunch fresh cilantro
5 cloves peeled garlic
salt and pepper to taste
1 recipe Jalapeno Green Sauce (see below)
Step 1: Place whole chicken in a large pot. Add quartered onion, garlic, and cilantro. Add about 4-6 cups of water and 1/2 teaspoon salt to the water. Cook on medium heat and bring to a boil. Reduce heat to medium low, cover and continue to let chicken simmer for about an hour or until it is very tender.
When chicken is cool, drain chicken broth and set aside. Pick the meat from the chicken and dice up the larger pieces. Set aside.
Jalapeno Green Sauce
This Jalapeno Green Sauce is easy to make and tastes wonderful with the chicken, adding a subtly spicy flavor.
1/2 bunch cilantro
6-8 cloves garlic
1 onion, quartered
Put all ingredients into a pot.
Ahhh, the finished product. This sauce is delicious as a dipping salsa for plantain chips, or as a condiment to serve over eggs or meat. But for our purposes, we will use it in our Tex Mex Green Chicken recipe.
In a saucepan or large saute pan, saute remaining diced onion in 1 T. olive oil on medium heat until onions are tender, about 2-3 minutes. Add about 3 T. chopped cilantro and stir. Add reserved chicken meat and about 1 cup reserved broth along with 1-2 teaspoons of cumin (or to taste) and stir. Finally, add about 1 cup of the Jalapeno green sauce and stir. Season with salt and pepper.
If you do corn from time to time, this chicken is great rolled into corn tortillas. However, if you are grain free, this recipe also stands great on its own.
Serve with Mexican cauliflower "rice" and Watermelon Ceviche.