Chicken in Green Sauce
Source of Recipe
List of Ingredients
2 - 3 lbs (900-1350 g) chicken pieces
2 cups (500 ml) chicken stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignoli)
1/2 cup (125 ml) walnuts
1/2 cup (125 ml) almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups (500 ml) coarsely chopped tomatillos (Mexican
1 bunch cilantro (coriander leaves)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
Combine the chicken pieces and stock in a pot and bring to a boil over
high heat. Reduce the heat and simmer covered for 45 minutes. Drain
the chicken and keep it warm, reserving the stock. Using a fork, hold
the poblano chiles over a gas flame or electric burner until the skin
is blistered and blackened in places. Place in a paper bag and allow
to rest for 20 minutes. Peel the peppers, slit them lengthwise, and
remove the seeds and veins. Working in small batches, pulverize the
pumpkin seeds in an electric blender or food processor. Combine the
poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic,
tomatillos, coriander, salt, and pepper in a bowl and mix to combine.
Working in batches, puree the mixture in an electric blender or food
processor, adding enough of the reserved chicken stock to make a thick
paste. Heat the oil in a large skillet over high heat and add the
sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the
consistency of heavy cream with the chicken stock if necessary.
Reduce the heat to very low, transfer the chicken to the skillet, and
simmer covered until the chicken is very tender, 15 to 20 minutes.
Serves 4 to 6.