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Chicken In Pumpkin Seed Sauce

Mexican.Chef's picture
Ingredients
  Chicken breasts 6
  Salt 1 Teaspoon
  Onion 1 , sliced
  Pumpkin seeds 1 Cup (16 tbs) (Pepitas)
  Chicken broth 1 Cup (16 tbs)
  Tomatillos 8 , cooked
  Serrano pepper 2 , chopped
  Jalapeno 1 , chopped
  Lettuce leaves 5
  Onion 1⁄2 , chopped
  Garlic 2 Clove (10 gm), minced
  Chopped cilantro 2 Tablespoon
  Cumin 1⁄4 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Lard/Shortening 2 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan, cover the chicken with water.
Add the salt and onion.
Simmer for 15 minutes.
Remove chicken and set aside.
Heat a skillet and toast the pumpkin seeds until they pop.
Cool.
Grind in a blender and add 1 cup chicken broth.
Remove and set aside.
Puree the tomatillos and chilies in blender.
Add the lettuce, onion, garlic, cilantro and spices.
Process until smooth.
Heat the lard in a large skillet and add the pumpkin seed/broth mixture.
Stir constantly until it thickens, about 5 minutes.
Add the vegetable puree and stir until very thick.
Add 2 cups chicken broth and simmer 30 minutes.
Season with salt and pepper.
Add more broth if necessary.
Add the chicken to the sauce and heat thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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