Saturday Food

Food:

1. Green Chile Chicken
   Based on "rajas poblanas", but substituting (frozen) roasted NM green chiles for the poblanos. This chicken is browned in a pressure cooker, cooked for ~20 minutes with cilantro, jalapeno, onion, & garlic , and a few dashes of tabasco, and then broken into chunks, rather than totally shredded. (It's best if you submerge the chunked chicken in some of the cooking liquid.) For the sauce, Tom tends to dice the chiles instead of cutting them into strips. Take some of the cooking liquid and add sliced onion, the green chiles, and cilantro. Finish with sour cream, and some diced onion & cilantro. We like to serve the sauce over the chicken, rather than folding the chicken into the sauce.

Wine:

1. 2000 Turley Pesenti