I love rustic dishes. It reminds me of playing in the woods when I was little. I'd throw leaves in the creek and pretend they were fish and run to the other end to catch them before 'frying' them over an open fire. I'd batter them first in sand. The salad would be blades of grass, weeds and berries from the mulberry bushes. I'd make cakes out of mud and decorate them with flower pedals. I prided myself on those cakes and pies. Even then it was about what looked good to the eye and I still like cooking that way.
I braised some chicken legs in white wine and stock, then added wild rice and cooked that for another 1/2 hour. To that I added a bunch of roasted bell peppers and onions but instead of a cacciatore type dish, I wanted to do a take on arros con pollo but with tomatillo sauce. I made a green sauce in the blender with the tomatillos, onions, garlic, jalapeno, cilantro and lime juice and added that to the pot and let all the flavors mix together for about 10 minutes before serving.
This was tangy and refreshing. It felt lighter than the traditional arros con pollo with red rice but just as satisfying. The sauce can be sopped up with warm flour tortillas.
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