Pollo Oaxaca
- Prep 25 min
- Total 40 min
- Ingredientes 11
- Porciones 2
La salsa de tomatillo es tan versátil que puede servirse con papas fritas, sobre carne, tu pescado favorito, o añadirse al queso fundido. Esta vez, decidí servirla sobre pechugas de pollo tiernas para disfrutar una comida mexicana sabrosa durante la semana. Prepara suficiente, porque esta receta sabe mucho mejor al recalentarse, una vez que los ingredientes de la salsa se hayan fusionado. ¡Disfruta!
por
Ericka Sanchez
Actualizada Sep 20, 2016
Ingredientes
- 2 cucharadas de aceite de semilla de uva
- 1.5 lbs de pechugas de pollo sin piel y sin hueso
- 2 cucharaditas de orégano mexicano seco
- 1/2 cucharadita de sal de ajo
- 1/2 cucharadita de pimienta negra recién molida
- 1 diente de ajo
- 1/2 taza de cebolla, cortada
- 5 tomatillos, sin cáscara y enjuagados
- 1/3 taza de cilantro, cortado
- 1 jalapeño, sin tallos ni semillas
- Sal al gusto
Instrucciones
-
1Hierve los tomatillos con suficiente agua para cubrirlos, por 7 minutos o hasta que estén un poco más oscuros.
-
2Escúrrelos y reserva.
-
3Calienta una sartén grande a fuego moderado. Añade el pollo y condiméntalo con el orégano, la sal de ajo y la pimienta. Cocina por 10 minutos o hasta que esté bien cocinado y ligeramente dorado.
-
4Coloca los tomatillos, el cilantro, el jalapeño y el ajo en un recipiente para licuar. Licúa 3 a 4 veces hasta que la consistencia sea gruesa. Agrega la sal al gusto.
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5Pon la salsa en una sartén mediana a fuego moderado. Calienta por 5 minutos. Sirve el pollo con la salsa encima y con arroz.
Consejos de expertos
-
consejo 1
La salsa de tomatillo puede servirse con pescado o con espaldilla.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
La salsa de tomatillo es tan versátil que puede servirse con papas fritas, sobre carne, tu pescado favorito, o añadirse al queso fundido. Esta vez, decidí servirla sobre pechugas de pollo tiernas para disfrutar una comida mexicana sabrosa durante la semana. Prepara suficiente, porque esta receta sabe mucho mejor al recalentarse, una vez que los ingredientes de la salsa se hayan fusionado. ¡Disfruta!
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