Recipe: Pollo Verde

POLLO VERDE
Rec.food.recipes/Eastman/1994

1 large bunch cilantro, stemed
1-1/2 large onions chopped
6 to 9 cloves garlic
1 (18 ounce) can tomatillos, packed in water (drained)
1/4 teaspoon salt, optional
1/4 teaspoon black pepper
6 chicken breast halves, skinned if desired
sour cream or yogurt

Reserve some whole cilantro leaves for garnish and coarsely chop remaining. (about 1-1/8 to 2 cups) Combine chopped cilantro with onions, garlic and tomatillos in blender. Blend to coarse puree. Add salt and pepper.

Place chicken breasts in heavy Dutch oven. Add cilantro mixture. Cover and simmer over low heat or bake at 375 degrees about 1 hour or until chicken is tender . (to brown chicken in oven, remove cover during last 1/2 hour). Garnish with sour cream or yogurt topping and cilantro leaves. Serve with tortillas or rice. Makes 6 servings.