RCI-MT.004.0666.001
Pollo en Salsa Verde
Mexican Chicken in Green Sauce.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (125 ml) shelled pumpkin seeds (pepitas)½ cup
- 1 cup
- 1 cup
- (250 ml) chopped canned or fresh tomatillos1 cup
- jalapeño or other hot green chile1 unitseeded and chopped, or to taste
- about ½ cup (125 ml) chicken stock or water1 unit
- 3 unit
- – 3 lbs (900 – 1350 g) chicken parts2 unit
- 1 unit
Method
1
Pat the chicken parts dry with paper towels and season generously with salt and pepper on all sides.
2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, brown the chicken parts skin-side down for 4–5 minutes per side until golden, then transfer to a plate.
10 minutes
4
Toast the pumpkin seeds in the same skillet over medium heat for 2–3 minutes, stirring occasionally, until fragrant and lightly browned.
3 minutes
5
Add the chopped scallions and jalapeño to the skillet and sauté for 1–2 minutes until softened and fragrant.
6
Stir in the chopped tomatillos and cilantro, cooking for 1 minute to combine.
7
Pour in the chicken stock or water and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
8
Return the browned chicken to the skillet, nestling it into the sauce, and bring the liquid to a gentle simmer.
2 minutes
9
Reduce heat to medium-low, cover partially with a lid, and simmer for 15–20 minutes until the chicken is cooked through and tender.
18 minutes
10
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
11
Transfer the chicken and sauce to a serving platter and serve hot with rice, tortillas, or other accompaniments.