Pollo en Salsa Verde

Mexican Chicken in Green Sauce (Pollo en Salsa Verde)

1/2 cup (125 ml) shelled pumpkin seeds (pepitas) 1 cup (250 ml) chopped cilantro (coriander leaves) 1 cup (250 ml) chopped scallions (spring onions) 1 cup (250 ml) chopped canned or fresh tomatillos 1 jalape�o or other hot green chile, seeded and chopped, or to taste About 1/2 cup (125 ml) chicken stock or water 3 Tbs (45 ml) vegetable oil 2-3 lbs (900-1350 g) chicken parts Salt and freshly ground pepper to taste

Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes. Combine in a blender with the cilantro, scallions, tomatillos, jalape�o, and enough chicken stock to make a smooth, thin paste. Heat the vegetable oil in a large heavy skillet, preferably non-stick, over moderate heat. Season the chicken with salt and pepper and brown on all sides in the hot oil. Add the green sauce and enough additional chicken stock to make a thin, soupy sauce. Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes. Serves 4 to 6.

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 * Catsrecipes Y-Group