|Name:||Chicken in Pumpkin Seed Sauce||Contributor:||Tony Wright|
|Description:||A charming sauce for chicken||Posted:||1994-10-20|
|Key words:||chicken, pumpkin seed||Category:||Main Dishes|
|Ingredients:||3 large chicken breasts
4 c water
3+ cloves garlic
1 Tbsp Salt
Pumpkin seed sauce:
12+ chiles serranos (I seed them)
2 lb tomatillos, husks removed
2 cloves garlic
1 leaf or so romaine
1 c chopped cilantro
some chopped radish leaves (I leave that out if I don't have any and add
1-1/2 cups unsalted pumpkin seeds
1-2 Tbsp sesame seeds
1/8-1/4 c unsalted shelled peanuts
2 Tbsp oil (I use olive oil)
|Preparation:||Simmer chicken in water with garlic, onion, parsley, and salt for 20 minutes
MAX. Drain, reserve stock. Remove skin.
Saute chopped garlic, chopped onion, chopped chilis, chopped tomatillos
until soft. (I start with onions and garlic). Blend or puree this mixture.
Add romaine, cilantro, and radish leaves. Puree that and set aside.
Heat iron skillet to medium. Add pumpkin seeds and toast until they pop.
(Too hot and they burn!) Remove shells if you are that kind of person. Put
in grinder or food processor with sesame seeds and peanuts. Grind to paste.
(See the Great Simplifier below for alternative to this step.)
Heat oil in skillet. Add nut mixture, stir for 2 minutes. Slowly add
tomatillo mixture. Stir to eliminate lumps. Add 2 cups reserved chicken stock.
Stir, bring to boil, then simmer for 10 minutes.
Add chicken beasts and simmer for 15 minutes. Be careful of rubber
chickens and burnt sauce! If sauce gets too thick, add more stock.
|Notes:||The Great Simplifier:
If you don't have pumpkin seeds or don't want to spend the time, go to your
local Mexican Food Specialty Store. Buy a glass jar of Autentico Green Mole
Sauce made by Rogelo Bueno (yellow label). Skip the real nuts and use several
heaping Tbsp of this instead. It's mostly pumpkin seeds and sesame seed that are preprocessed. Add it to the tomatillos. Make sure that it desolves in