Chicken In Green Pumpkin-Seed Sauce

Chicken In Green Pumpkin-Seed Sauce
Chicken In Green Pumpkin-Seed Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • CHICKEN:

  • 5

    cups water

  • 6

    chicken thighs with skin and bones

  • 1/4

    large white onion

  • 3

    garlic cloves halved

  • 3

    large fresh cilantro sprigs

  • 1

    teaspoon fine sea salt

  • SAUCE:

  • 1 2/3

    cups shelled pepitas (pumpkin seeds)

  • 6

    whole black peppercorns

  • 12

    ounces tomatillos husked, rinsed, and coarsely chopped

  • 1/4

    cup chopped white onion

  • 1/4

    cup chopped fresh cilantro

  • 3

    medium serrano chiles chopped with seeds

  • 2

    garlic cloves chopped

  • 1

    teaspoon fine sea salt

  • 6

    tablespoons corn oil

Directions

For Chicken: Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface. Meanwhile, Begin Sauce: Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder. Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes. Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas. This recipe yields 6 servings.

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