Pollo con Nopales (Chicken with Cactus)

1. Dice chicken into small peices. Place in a stock pot and cover with water. Add salt, bay leaf and pepper. Let boil until chicken is tender, about 30 minutes. Once tender, remove chicken from the pot with a slotted spoon and set aside for step 2. Drain all water from the pot except about 1 cup. In the remaining 1 cup of water, add tomatillos, onion, jalapeno, garlic. Boil them until tomatillos are golden brown.
2. Heat oil in a skillet. Using a slotted spoon, add chicken ato the oil. Fry chicken until golden brown on all sides. Set aside.
3. Once tomatillos are brown, add everything in the pot to a blender (including water). Blend until smooth. Pour back into the stock pot, add chicken in. Add the cumin, jalapeno salt, oregano, and chicken cube. Bring to boil. Once mixture is boiling, prepare corn starch and water. Slowly stir the corn starch mixture into the pot. This will help it thicken (if it’s thick enough, then you may skip this step).
4. Drain and rinse nopales. Add nopales to the stock pot. Simmer for about 15-20 minutes. Salt and pepper to taste.
5. Serve with rice and tostados.