Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce)

By polloazul

Ingredients

• 1 (3–4-lb.) whole chicken, cut into 8 pieces
• 4 serrano chiles, stemmed
• 4 cloves garlic, peeled
• 1 1/2 medium white onions, cut into quarters
• 1 lb. tomatillos (available at melissas.com), husks removed, rinsed
• 1 cup roughly chopped cilantro
• 4 large leaves romaine lettuce, roughly chopped
• 1 1/3 cups raw, unhulled pumpkin seeds (available at mexgrocer.com)
• 1/2 cup roasted unsalted peanuts
• 1/4 cup sesame seeds
• 1/4 cup canola oil

Preparation

Step 1

1. Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until cooked through, about 45 minutes. Drain, reserving 5 cups cooking liquid, and keep warm.

2. Heat a 12" skillet over high heat. Add chiles, garlic, and onions, and cook, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to a blender and set aside. Place tomatillos in a 4-qt. saucepan, and cover with water; bring to a boil, and cook until just tender, about 5 minutes. Drain, and transfer to blender along with cilantro and lettuce, and process all vegetables until smooth, at least 2 minutes. Pour purée through a fine strainer into a bowl, and set aside.

3. Wipe skillet clean and return to medium-high heat. Add pumpkin seeds and peanuts, and cook, swirling pan often, until nuts are lightly toasted, about 5 minutes; transfer to a blender, and return skillet to heat. Add sesame seeds, and cook, swirling pan often, until lightly toasted, about 2 minutes. Transfer to blender along with 3 cups reserved cooking liquid, and purée until very smooth, at least 2 minutes; set aside.

4. Return saucepan to medium-high heat, and add oil. When hot, add vegetable and nut purées, and fry, whisking constantly, until slightly thickened, about 5 minutes. Stir in remaining cooking liquid, and cook until smooth, about 5 minutes more. Spoon the sauce over chicken to serve.