MY sister got this recipe from someone she works with. This stuff is really pretty eazy, except for roasting/peeling/de-seeding the chiles. The original recipe makes A LOT, but he flavor improves in leftovers.
Out where we live the big, long, black-green chiles to be used in this recipe are called "pasilla" when purchased fresh (we are in Southern California).
The originator said that her husband always wants to eat the Green Stuff over both rice AND noodles, so I give you instructions for both.--And it is good for both. Of course you could use this in tortillas for creamy enchiladas or over linguini for a sort of Mexican Alfredo, but any way you use it, it is extremely good.
The canned crema from a Mexican/latin America store is necessary as it contains stabilizers to prevent the cream from separating and keeps the sauce smooth. YOu also may use the meat from a whole chicken, but even if it is a large chicken (over 5lbs) you will probably want to add a couple of breasts or full hindquarters to enough meat. And please don't skimp on the garlic!
Don't make it unless you want to eat quite a bit. . . !
Green Stuff (Creamy pasilla enchilada sauce with chicken?)
10 Big pasilla chiles
Chicken --8-12 whole chicken legs, poached, skinned, boned and fat pulled off the meat
8 or so cloves of garlic
7-8 cans (7-1/2 oz) of Nestle’ Media Crema (this is essentially canned light whipping cream with added carrageen)
Broth from above poached chicken
2 Cups Jasmine rice
12-16 oz egg noodles
Chicken bouillon granules or equivalent paste
Salt, if needed, to taste
Select the largest green pasilla chiles that you can find. If they are as smooth as you can get they will be easier to roast. Roast and blister the skin of the chiles then steam in a bag to loosen the skin. Peel, cut the tops off and de-seed the chiles and then set them aside.
Place the chicken into a pot just large enough to hold the chicken with a couple of inches of pot over the top of the chicken. Add just enough water to cover the chicken by about 1 inch. Bring chicken just to a low boil then reduce heat to extremely low and cook so the water stays hot, barely simmering. Cook covered (again over very, very low heat) about 30 minutes then remove from heat and let set another 30 minutes. Remove chicken from pot and place on a large platter or cookie sheet to cool so that it may be pulled from the bones. Skin, bone and de-fat the chicken then cut into chunks. Set aside.
Place the chiles into a blender with 4 roughly chopped cloves of garlic and 2 teaspoons of chicken bouillon granules or paste. Add reserved broth as needed to turn into a thick puree. Set puree aside.
Measure out 3 cups of the broth; add water to make the 3 cups, if necessary. Add 2 cloves of chopped garlic and 1 tsp of chicken bouillon (or paste). Bring to a boil, add the 2 cups of rice, reduce heat to low simmer and cook for bout 15-20 minutes or until rice is tender and done. Set aside. While the rice is cooking put water on to boil for noodles. When appropriate, cook noodles till done to your liking and rinse and set aside.
While rice is cooking open the cans of crema and place in a large pot. Add two cloves of chopped garlic. Heat, watching and stirring carefully so that the crema does not stick, and bring it to steaming. Add the hot crema to the chile puree, and blend to get rid of any lumps that may have appeared while heating the crema; you may need to puree in several batches. Pour pureed crema and chile mixture back into the large pot and bring back to steaming carefully. Add chicken and once again bring back to stirring carefully, stirring frequently. When thoroughly hot, taste and season with salt if necessary and then serve, placing a portion of rice and noodles on each plate and covering with the hot cream, chicken and pasilla sauce. Serve immediately.
One half recipe:
5 Big pasilla chiles
Chicken --5 whole chicken legs, poached, skinned, boned and fat pulled off the meat
4 or so cloves of garlic
4 cans (7-1/2 oz) of Nestle’ Media Crema (this is essentially canned light whipping cream with added carragenan)
Broth from above poached chicken
1 Cups Jasmine rice
8 oz egg noodles
Chicken boullion granules or equivalent paste
Salt, if needed, to taste
Select the largest green pasilla chiles that you can find. If they are as smooth as you can get they will be easier to roast. Roast and blister the skin of the chiles then steam in a bag to loosen the skin. Peel, cut the tops off and de-seed the chiles and then set them aside.
Place the chicken into a pot just large enough to hold the chicken with a couple of inches of pot over the top of the chicken. Add just enough water to cover the chicken by about 1 inch. Bring chicken just to a low boil then reduce heat to extremely low and cook so the water stays hot, barely simmering. Cook covered (again over very, very low heat) about 30 minutes then remove from heat and let set another 30 minutes. Remove chicken from pot and place on a large platter or cookie sheet to cool so that it may be pulled from the bones. Skin, bone and de-fat the chicken then cut into chunks. Set aside.
Place the chiles into a blender with 4 roughly chopped cloves of garlic and one teaspoon of chicken bouillon granules or paste. Add reserved broth as needed to turn into a thick puree. Set puree aside.
Measure out 1 ½ cups of the broth; add water to make the 1 ½ cups, if necessary. Add 1 clove of chopped garlic and 1 tsp of chicken bouillon (or paste). Bring to a boil, add the 1 cup of rice, reduce heat to low simmer and cook for bout 15-20 minutes or until rice is tender and done. Set aside.
While the rice is cooking put water on to boil for noodles. When appropriate, cook noodles till done to your liking and rinse and set aside.
While rice is cooking open the cans of crema and place in a large pot. Add two cloves of chopped garlic. Heat, watching and stirring carefully so that the crema does not stick, and bring it to steaming. Add the hot crema to the chile puree, and blend to get rid of any lumps that may have appeared while heating the crema; you may need to stir the chile puree into the hot crema and then puree in several batches. Pour pureed crema and chile mixture back into the large pot and bring back to steaming carefully. Add chicken and once again bring back to stirring carefully, stirring frequently. When thoroughly hot, taste and season with salt if necessary and then serve, placing a portion of rice and noodles on each plate and covering with the hot cream/chicken/pasilla sauce. Serve immediately.
Out where we live the big, long, black-green chiles to be used in this recipe are called "pasilla" when purchased fresh (we are in Southern California).
The originator said that her husband always wants to eat the Green Stuff over both rice AND noodles, so I give you instructions for both.--And it is good for both. Of course you could use this in tortillas for creamy enchiladas or over linguini for a sort of Mexican Alfredo, but any way you use it, it is extremely good.
The canned crema from a Mexican/latin America store is necessary as it contains stabilizers to prevent the cream from separating and keeps the sauce smooth. YOu also may use the meat from a whole chicken, but even if it is a large chicken (over 5lbs) you will probably want to add a couple of breasts or full hindquarters to enough meat. And please don't skimp on the garlic!
Don't make it unless you want to eat quite a bit. . . !
Green Stuff (Creamy pasilla enchilada sauce with chicken?)
10 Big pasilla chiles
Chicken --8-12 whole chicken legs, poached, skinned, boned and fat pulled off the meat
8 or so cloves of garlic
7-8 cans (7-1/2 oz) of Nestle’ Media Crema (this is essentially canned light whipping cream with added carrageen)
Broth from above poached chicken
2 Cups Jasmine rice
12-16 oz egg noodles
Chicken bouillon granules or equivalent paste
Salt, if needed, to taste
Select the largest green pasilla chiles that you can find. If they are as smooth as you can get they will be easier to roast. Roast and blister the skin of the chiles then steam in a bag to loosen the skin. Peel, cut the tops off and de-seed the chiles and then set them aside.
Place the chicken into a pot just large enough to hold the chicken with a couple of inches of pot over the top of the chicken. Add just enough water to cover the chicken by about 1 inch. Bring chicken just to a low boil then reduce heat to extremely low and cook so the water stays hot, barely simmering. Cook covered (again over very, very low heat) about 30 minutes then remove from heat and let set another 30 minutes. Remove chicken from pot and place on a large platter or cookie sheet to cool so that it may be pulled from the bones. Skin, bone and de-fat the chicken then cut into chunks. Set aside.
Place the chiles into a blender with 4 roughly chopped cloves of garlic and 2 teaspoons of chicken bouillon granules or paste. Add reserved broth as needed to turn into a thick puree. Set puree aside.
Measure out 3 cups of the broth; add water to make the 3 cups, if necessary. Add 2 cloves of chopped garlic and 1 tsp of chicken bouillon (or paste). Bring to a boil, add the 2 cups of rice, reduce heat to low simmer and cook for bout 15-20 minutes or until rice is tender and done. Set aside. While the rice is cooking put water on to boil for noodles. When appropriate, cook noodles till done to your liking and rinse and set aside.
While rice is cooking open the cans of crema and place in a large pot. Add two cloves of chopped garlic. Heat, watching and stirring carefully so that the crema does not stick, and bring it to steaming. Add the hot crema to the chile puree, and blend to get rid of any lumps that may have appeared while heating the crema; you may need to puree in several batches. Pour pureed crema and chile mixture back into the large pot and bring back to steaming carefully. Add chicken and once again bring back to stirring carefully, stirring frequently. When thoroughly hot, taste and season with salt if necessary and then serve, placing a portion of rice and noodles on each plate and covering with the hot cream, chicken and pasilla sauce. Serve immediately.
One half recipe:
5 Big pasilla chiles
Chicken --5 whole chicken legs, poached, skinned, boned and fat pulled off the meat
4 or so cloves of garlic
4 cans (7-1/2 oz) of Nestle’ Media Crema (this is essentially canned light whipping cream with added carragenan)
Broth from above poached chicken
1 Cups Jasmine rice
8 oz egg noodles
Chicken boullion granules or equivalent paste
Salt, if needed, to taste
Select the largest green pasilla chiles that you can find. If they are as smooth as you can get they will be easier to roast. Roast and blister the skin of the chiles then steam in a bag to loosen the skin. Peel, cut the tops off and de-seed the chiles and then set them aside.
Place the chicken into a pot just large enough to hold the chicken with a couple of inches of pot over the top of the chicken. Add just enough water to cover the chicken by about 1 inch. Bring chicken just to a low boil then reduce heat to extremely low and cook so the water stays hot, barely simmering. Cook covered (again over very, very low heat) about 30 minutes then remove from heat and let set another 30 minutes. Remove chicken from pot and place on a large platter or cookie sheet to cool so that it may be pulled from the bones. Skin, bone and de-fat the chicken then cut into chunks. Set aside.
Place the chiles into a blender with 4 roughly chopped cloves of garlic and one teaspoon of chicken bouillon granules or paste. Add reserved broth as needed to turn into a thick puree. Set puree aside.
Measure out 1 ½ cups of the broth; add water to make the 1 ½ cups, if necessary. Add 1 clove of chopped garlic and 1 tsp of chicken bouillon (or paste). Bring to a boil, add the 1 cup of rice, reduce heat to low simmer and cook for bout 15-20 minutes or until rice is tender and done. Set aside.
While the rice is cooking put water on to boil for noodles. When appropriate, cook noodles till done to your liking and rinse and set aside.
While rice is cooking open the cans of crema and place in a large pot. Add two cloves of chopped garlic. Heat, watching and stirring carefully so that the crema does not stick, and bring it to steaming. Add the hot crema to the chile puree, and blend to get rid of any lumps that may have appeared while heating the crema; you may need to stir the chile puree into the hot crema and then puree in several batches. Pour pureed crema and chile mixture back into the large pot and bring back to steaming carefully. Add chicken and once again bring back to stirring carefully, stirring frequently. When thoroughly hot, taste and season with salt if necessary and then serve, placing a portion of rice and noodles on each plate and covering with the hot cream/chicken/pasilla sauce. Serve immediately.