Chicken In Pumpkin Seed Sauce Recipe
Ingredients
| Chicken breasts | 6 | |
| Salt | 1 Teaspoon | |
| Onion | 1 , sliced | |
| Pumpkin seeds | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Tomatillos | 8 , cooked | |
| 2 chiles serranos, chopped | ||
| 1 chile jalapeno, chopped | ||
| Lettuce leaves | 5 | |
| Onion | 1/2 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Cilantro | 2 Tablespoon, chopped | |
| Cumin | 1/4 Teaspoon | |
| Ground cinnamon | 3/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 2 T. lard or shortening | ||
| Chicken broth | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large saucepan, cover the chicken with water.
Add the salt and onion.
Simmer for 15 minutes.
Remove chicken and set aside.
Heat a skillet and toast the pumpkin seeds until they pop.
Cool.
Grind in a blender and add 1 cup chicken broth.
Remove and set aside.
Puree the tomatillos and chilies in blender.
Add the lettuce, onion, garlic, cilantro and spices.
Process until smooth.
Heat the lard in a large skillet and add the pumpkin seed/broth mixture.
Stir constantly until it thickens, about 5 minutes.
Add the vegetable puree and stir until very thick.
Add 2 cups chicken broth and simmer 30 minutes.
Season with salt and pepper.
Add more broth if necessary.
Add the chicken to the sauce and heat thoroughly.
Add the salt and onion.
Simmer for 15 minutes.
Remove chicken and set aside.
Heat a skillet and toast the pumpkin seeds until they pop.
Cool.
Grind in a blender and add 1 cup chicken broth.
Remove and set aside.
Puree the tomatillos and chilies in blender.
Add the lettuce, onion, garlic, cilantro and spices.
Process until smooth.
Heat the lard in a large skillet and add the pumpkin seed/broth mixture.
Stir constantly until it thickens, about 5 minutes.
Add the vegetable puree and stir until very thick.
Add 2 cups chicken broth and simmer 30 minutes.
Season with salt and pepper.
Add more broth if necessary.
Add the chicken to the sauce and heat thoroughly.
Chef
