Pollo en Salsa Verde

Description
Mexican Chicken in Green Sauce.
 * Contributed by Catsrecipes Y-Group
 * Serves 4 to 6

Ingredients

 * ½ 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 jalapeño or other hot green chile, seeded and chopped, or to taste
 * about ½ 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

Directions

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