A friend gave me a quart-sized baggie of tomatillos yesterday. So I made this recipe but used chicken breasts instead. Hubby especially enjoyed the tomatillo sauce and went back for more.
Chicken Verde Wings:
4 pounds chicken wings, tips removed (use for stock) and separated at joint (you will have two pieces)
2 onions, coarsely chopped
1 green pepper, finely chopped
10 medium tomatillas, husked and coarsely chopped
3 pablano peppers, seeded, ribs removed and coarsely chopped
3-4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
salt and pepper
1 cup chicken stock
1/2 cup sour cream (to be added to sauce when it is nearly finished)
Directions: Place all ingredients except sour cream into a large saucepan. Place over high heat till mixture begins to bubble. Reduce heat to low. Let simmer for an hour or until tender. Remove wings onto a broiler pan. Place in a 350 degree oven for about 20 minutes or until somewhat dryer. Scoop about 2 cups of verde sauce from saucepan wings were cooked in. Carefully run through a blender to puree. Add sour cream to sauce and combine well. Serve as a dipping sauce alongside of wings. Serves a crowd.