Subject: Pollo Almendrado Verde
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 13 2001 - 08:41:41 EST
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F O O D F U N N Y
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We seem to have run into a streak of classic old food funnies. Here's
one from reader Robin Heintz:
David received a parrot for his birthday. This parrot was fully-grown
with a bad attitude and terrible vocabulary. Every other word was an
expletive. Those that weren't expletives were, to say the least,
rude. David tried hard to change the bird's attitude. He was
constantly saying polite words and playing soft music; he did anything
he could think of. Nothing worked. When he yelled at the bird, the
bird got worse. If he shook the bird, the bird got madder and ruder.
Finally in a moment of desperation, David put the parrot in the
freezer. For a few moments he heard the bird squawking, kicking and
screaming and then suddenly, there was quiet. David was frightened
that he might have actually hurt the bird and quickly opened the
freezer door.The parrot calmly stepped out onto David's extended arm
and said: "I'm sorry that I might have offended you with my language
and actions, so I ask for your forgiveness. I will endeavor to
correct my behavior." David was astounded at the bird's change in
attitude and was about to ask what had changed him... when the parrot
continued: "May I ask what the chicken did?"
4
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T O D A Y ' S R E C I P E
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The green in my awkward translation of the title of today's recipe
refers to the sauce, and fortunately not to the almonds. "Salsas
verdes" are very common in Mexican cooking, and almost always indicate
the use of tomatillos, or Mexican green tomatoes. Although these are
members of the nightshade family and therefore distant relatives of
the common tomato, they bear little resemblance in taste or texture.
They are available fresh in most American supermarkets these days, but
this recipe calls for the canned variety which can be found year
round.
All recipes this week are adapted from "The Complete Book of Mexican
Cooking" by Elisabeth Lambert Ortiz, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0345325591/worldwiderecipes
Pollo Almendrado Verde (Chicken in Green Almond Sauce)
2 Tbs (30 ml) olive oil
3 - 4 lbs (1.35 - 1.8 Kg) chicken pieces
1 large onion, finely chopped
2 - 3 cloves garlic, finely chopped
1 cup (250 ml) chicken stock
1/2 cup (125 ml) orange juice
1/2 cup (125 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
1 cup (250 ml) blanched almonds
1 10-oz (280 g) can tomatillos (Mexican green tomatoes)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
Heat the oil in a skillet over moderate heat and brown the chicken
pieces lightly on all sides. Transfer to chicken to a large
heat-proof casserole with a lid. Saute the onion and garlic in the
same skillet until tender but not brown. Add to the casserole along
with the chicken stock, orange juice, optional sherry, salt, and
pepper. Cover and simmer over very low heat until the chicken is
tender, about 1 hour. Meanwhile, combine the almonds, the tomatillos
with their liquid, and the cilantro in an electric blender or food
processor and process until smooth. Add the sauce to the casserole
and simmer uncovered for about 5 minutes, until the sauce has
thickened to the consistency of heavy cream. Serves 4 to 6.
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