chimichangas de pollo
Chimichangas de Pollo 1 (3 1/2 pound) whole chicken 6 cups water 1 medium onion, studded with 2 whole cloves 2 stalks celery 2 large whole garlic cloves, peeled 1 bay leaf 2 tables...
Ingredients
- 1(3 1/2 pound) whole chicken
- 6cupwater
- 1medium onion, studded with 2 whole cloves
- 2stalks celery
- 2large whole garlic cloves, peeled
- 1bay leaf
- 2tablespoonshortening
- 1large onion, thinly sliced
Directions
- 1
Chimichangas de Pollo 1 (3 1/2 pound) whole chicken 6 cups water 1 medium onion, studded with 2 whole cloves 2 stalks celery 2 large whole g
- 2
Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender
- 3
Allow chicken to cool, remove meat from bones, and chop
- 4
Place shortening, sliced onion, and 1 minced garlic clove in a medium-sized skillet and sauté mixture at medium heat until onion is tender
- 5
Add the chopped chicken, tomato, jalapeño chile, and remaining seasonings and simmer at low heat for 10-15 minutes
- 6
Place approximately1/2 cup of chicken mixture horizontally across the bottom half of each tortilla
- 7
Do not extend the mixture beyond 1 1/2 inches at the sides and bottom
- 8
Fold the sides in over the filling and roll the tortilla jellyroll style