Chicken with Pepita Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 34 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 52 milligrams
- Sodium
- 1204 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Protein
- 12 grams
- Sugar
- 34 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup unsalted raw pepitas
1/2 teaspoon cumin seeds
1 1/2 cups medium-hot salsa verde
1 cup packed fresh cilantro
1/4 teaspoon ground allspice
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
Kosher salt and freshly ground pepper
1 large red bell pepper, thinly sliced
5 radishes, sliced
Juice of 1/2 lime, plus wedges for serving
8 small corn or flour tortillas
Directions
- Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
- Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
- Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
- Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.