Chicken Papatia Style
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
4 chicken breasts, halved and slightly pounded
8 maguey leaves
salt and pepper to taste
48 tomatillos, husked and diced
4-6 chile serranos, stemmed and chopped
4 cups white onion, minced
2 cups cilantro, chopped
8 sprigs epazote
1 cup vegetable oil
Preheat oven to 350 F.
Pour 3 cups of water into a roasting pan. Position rack in roaster and cover rack with aluminum foil. Perforate foil with a fork.
Put 1 piece of chicken on a maguey leaf or piece of parchment paper and season with salt and pepper. Cover with a little tomatillo, chile onion, cilantro and epazote. Pour a little oil on top. Fold the corners of the leaf or parchment paper over chicken to enclose in a pouch. Trim protruding edges and tie with a string to secure. Repeat procedure for remaining 7 breasts.
Arrange chicken pieces on roaster rack. Cover with lid or foil, and steam bake for 45 minutes or until chicken is done.
To serve place 1 piece of chicken on each of the plates and unwrap to expose chicken. Serve with warm tortillas.
Yields 8 servings.
Recipe by Patricia Quintana.