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Chicken Con Mole Verde

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Ingredients
  Boneless chicken 3 Pound
  Onion 1 Large, chopped
  Garlic 6 Clove (30 gm), minced
  Salt 1 Teaspoon
  Pumpkin seeds 1⁄2 Cup (8 tbs)
  Tomatillos 1 1⁄2 Pound, husked
  Dried ancho chili 2 Large
  Garlic 2 Clove (10 gm)
  Dried parsley 1⁄4 Cup (4 tbs)
  Olive oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
Directions

MAKING
1. In a bowl mix the chicken with salt, garlic and onion.
2. Bake for 30 minutes at 350 degrees till the chicken juice is running clear. Check by pricking with a knife if the juice is clear.
3. In a dry hot pan, dry roast all the pumpkin seeds for 3 minutes, till they are brown. Cool.
4. In a saucepan place the husked tomatillos with water so that it covers them.
5. Boil and then cook for at least 10 minutes.
6. Drain the excess water and cool.
7. Mix chiles, 2 clove seeds, tomatillos, pumpkin seeds and parsley.
8. Blend so that the pumpkin seeds are well ground.
9. In a large skillet warm olive oil.
10. Combine the pumpkin seed sauce and simmer.
11. Add chicken, cumin and salt.
12. Simmer for 15 minutes keeping it uncovered.
13. Spoon over the grain.

SERVING
14. Serve Chicken Con Mole Verde with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
4

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