Do the onion first, then add the chicken along with some mexican oregano and ground cumin, possibly a little ground coriander seed too. If you have some Goya Adobo with cumin, that would be fine instead.
Then proceed with the recipe you wrote with the following changes:
Use 3 tablepoons chicken stock and 1 tablespoon cider vinegar instead of the white vinegar.
Skip the corn starch and crema. Simmer until properly thickened with the salsa verde and tomatillos.
Taste for corrections to seasoning (salt, pepper, oregano).
Squeeze lime juice over the top just before serving.
Crema is usually served at the table as a garnish/addition.
I don't recall seeing crema cooked. You run a good risk of it curdling with the acid and heat you're using.
Last edited by phatch; 12-07-2006 at 01:31 PM.
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