Spanish Green Chicken Sauce Recipe?

Okay, so I've been eating at these spanish chicken restaurants in NYC lately with my boyfriend (he's equadorian, I'm white). I've never had spanish food until I moved here last week. I noticed all the places we've been to (ie; casa de pollo) have this green sauce. I want to know how to make it. I'm pretty sure it has avacado, garlic, pepper, %26amp; vinegar...anyone know what I'm talking about %26amp; have the recipe? Thanks!Spanish Green Chicken Sauce Recipe?
Could it be tomatillo sauce? This was posted in an article by Mario Batali. It sounds really easy and yummy. =)



Chicken with Green Sauce

Posted by Mario Batali

That said, this is the easiest thing to watch and make. She takes 2 pounds of chicken drumsticks and thighs and removes the skin and sets them aside. Then she takes 3 pounds of husked tomatillos, 6 cloves garlic, and 2 serrano chiles and places them in boiling water for 2 minutes and then drains them. Still warm, she places them into the blender with the juice and zest of 3 limes and 1 bunch of cilantro and blends until just smooth. She seasons it with salt (a lot) and then puts the sauce in a pan with the raw chicken, bringing it to a boil and then simmering it for 25 minutes. After that, she finishes it with the juice of another lime and a handful of chopped scallions.Spanish Green Chicken Sauce Recipe?
I have a green enchiladas recipe, hope you can get some ideas from it. Or you buy a can of Enchilada Green Sauce

Good Luck.



Chicken Enchiladas with Creamy Green Sauce:



INGREDIENTS (Nutrition)

12 corn tortillas

vegetable oil for pan-frying

3 cooked boneless skinless chicken breast halves, shredded

10 ounces shredded Monterey Jack cheese

3/4 cup minced onion

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chiles, drained (this is not the same as the green enchilada sauce)



2 ounces shredded Monterey Jack cheese

1/2 cup chopped green onions

1/2 cup chopped fresh cilantro



DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.

Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

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