Simple poached chicken is taken to another level with this wonderful Mexican sauce.
In a saucepan, cover chicken pieces with cold chicken stock. Bring to a simmer as slowly as possible. When barely cooked, take them off the heat and set aside. In a food processor combine 1 chopped onion, 2 chopped garlic cloves, 115g (4oz) of coarsely chopped fresh coriander (cilantro), 1 seeded and chopped green pepper, 1 seeded and chopped jalapeño chilli, 7-8 tomatillos (these green tomatoes are available in cans where you buy any Mexican supplies), 115g (4oz) ground almonds, a handful of fresh spinach leaves and salt and freshly ground black pepper to taste. Process to a coarse purée. Heat some corn oil in a saucepan and fry the purée for a few minutes or until the onion tastes cooked. Place the chicken into the sauce and add enough stock to make the sauce a good consistency. Re-heat gently.
I served my chicken with this variation of a red Mexican rice.
In a food processor purée 1 can of tomatoes with 1 chopped onion. Place this mixture in a saucepan and cook for 10-20 minutes. Add 1½ cups of water and bring to boil. In another saucepan heat some corn oil and add 1½ cups of long grain rice. When the rice is heated and beginning to become opaque add the tomato mix, 1 cup of corn kernels, a finely diced red pepper, a finely sliced red chilli and salt to taste. Cover and cook on low heat for 15-20 minutes until all the liquid is absorbed. Serve with a garnish of fresh coriander (cilantro) and a squeeze of fresh lime juice.
michelle picker cooks 