Chicken Tamarillo
Recipe courtesy Michael Young, chef at Valencia Luncheria in Norwalk, CT.
Show: Diners, Drive-Ins and Dives
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Total Reviews: 4
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By Rich Zoo
milford, CT
on September 16, 2012
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Fantastic recipe! I put a little spin on it to make it my own. And it was AWSOME!!! It was a huge hit. Thanks Mike.
By jhamilton982
Michigan
on January 01, 2011
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Delicious! I put it in a soft taco shell with cheese and served it with platanos sauteed in butter and sprinkled with brown sugar - YUM! Exquisite! I ended up using a 7 oz can of chipotle salsa instead of the chipotle seasoning and it was great.
By watson_tom_laur...
Bakersfield, 43
on April 13, 2010
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This is chicken version of "ropa vieja", takes a little while to prepare, but well worth the trouble. Served over brown rice and with fried plantains (platanos makes a meal for six. Very good !
By vincerob_12164935
Johns Creek, 49
on September 21, 2009
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Big fan of DDD and found this recipe while poking through the site. This was a very good and hearty dish, but I did not follow the recipe to the T. The closest thing I would compare this too is a Mexican cacciatore.
I used a lot more garlic than the recipe called for and used fresh poblano peppers instead of the green bell pepper. I also chopped up some chipotle peppers and added it to the dish.
Overall it had a very authentic flavor to it. We served it with rice and beans and blop of sour cream on top. Left overs made killer filler for burritos - both at breakfast (w/eggs and lunch (rice and beans.
I will be making this again - very tasty.