Recipe courtesy of Sara Moulton

Chicken in Green Chile Sauce

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

1 1/2 cups hulled green pumpkin seeds (about 7 ounces)

2 tablespoons sesame seeds

1/2 teaspoon cumin seeds

6 black peppercorns

4 allspice berries

3 cloves

1 pound fresh tomatillos or a 28-ounce can tomatillos

6 fresh serrano chilies

1/2 large white onion

4 garlic cloves

1/2 cup packed coarsely chopped fresh cilantro leaves

Kosher salt

1/4 cup vegetable oil

3 cups chicken broth, homemade or low-sodium canned

6 cups cooked, shredded chicken

Garnish: chopped toasted hulled pumpkin seeds and chopped fresh coriander leaves

Directions

  1. Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, peppercorns, allspice, and cloves, stirring, until fragrant, about 1 minute, and transfer to the plate. When seeds and spices are cool, grind them in batches in a clean electric spice/coffee grinder.
  2. If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes. (If using canned tomatillos, drain them and leave serranos uncooked.) Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and puree with onion, garlic, 1/4 cup cilantro and salt until completely smooth.
  3. Heat the oil in a 5-quart heavy pot over medium-high heat. Pour in the tomatillo puree and cook, stirring frequently, about 10 minutes. Add 2 1/2 cups of the broth and stir in the powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, until slightly thickened, about 15 minutes.
  4. In blender, puree 1/2 cup broth and remaining 1/4 cup cilantro until completely smooth. Stir puree and chicken into sauce and heat until hot.
  5. Transfer the chicken mixture to a bowl or plate and garnish with pumpkin seeds and cilantro.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Chicken in Green Pipian Sauce

Green Chile Stew

Roasted Green Chile-Chicken Enchiladas

Green Chile Chicken and Queso Empanadas