This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Mexican Chicken In Green Sauce (Pollo En Salsa Verde)
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- #97411
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro
1 cup chopped scallions
1 cup chopped canned or fresh tomatillos
1 jalapeno or other hot green chile, seeded and chopped, or to taste
1/2 cup chicken stock or water
3 tablespoons vegetable oil
3 pounds chicken parts
salt and freshly ground pepper, to taste
directions
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, jalapeno, 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.
added by
Lnassi
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 27, 2009
This was tasty, but the appearance was a little odd. The hulk-colored salsa was a little off-putting, but the flavor was really good (add salt to taste to the mixture). The chicken was nicely done it just overall didn't *look* as appetizing as it was!