Chicken Encilantrada

Chicken Encilantrada


105 people made this

About this recipe: A delicious Latin American sauce of fresh coriander and tomatillos (green husk tomatoes) with shredded chicken. Serve over steamed white rice or with tortilla crisps.

Norma P. Vargas

Serves: 4 

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • handful chopped fresh coriander
  • 200g (7 oz) tomatillos, puréed
  • 300g (11 oz) chicken meat - cooked, and cubed or shredded
  • 8 tablespoons chicken stock

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat oil in a medium saucepan over medium heat. Add onion and sauté until soft, then stir in coriander. Add tomatillos and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
  2. Add cooked chicken and stock, mix all together and heat through (do not over-stir the chicken). Serve hot.

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