Tomatillo Mole with Chicken and Vegetables
Serves 6 to 8
Time 1 hr 15 min
This traditional green mole from Mexico is full of bright, fresh herbal flavors. "Mole" comes from the Nahuatl word "molli" which means "concoction" (and is recognizable in the well-known "guacamole"). Serve with white or brown rice or corn tortillas to soak up the sauce, if you like.
Special Diets:
Ingredients
- 4 cups low-sodium chicken broth
- 1 1/2 bunch fresh cilantro, ends trimmed
- Leaves from 1 bunch parsley
- 1 bay leaf
- 1 clove garlic, halved
- 1 large yellow onion, halved
- 1 1/2 pound skinless, boneless chicken breasts
- 1 1/2 pound skinless, boneless chicken thighs
- 1 teaspoon fine sea salt, divided
- 1 3/4 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, seeded and quartered
- 1 bunch green onions
- 1 cup green beans, trimmed and cut into 1/2-inch pieces
- 1 cup sugar snap peas
- 1 cup fresh or thawed frozen peas
- 2 zucchini, thickly sliced
- 1 cup loosely packed fresh mint
- 1/2 bunch fresh chives
- 1/2 teaspoon ground black pepper, divided
Method
Put broth, 2 sprigs of the cilantro, 2 tablespoons of the parsley leaves, bay leaf, garlic, 1 onion half, and 4 cups water into a large pot and bring to a boil.
Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper on both sides and add to pot.
When liquid returns to a boil, cover and remove from heat.
Let chicken steep until cooked through, 18 to 20 minutes.
Transfer chicken to a plate, cover and set aside.
Reheat chicken cooking liquid to a simmer and add tomatillos.
Simmer until the tomatoes soften, 7 to 10 minutes.
Using a slotted spoon, transfer tomatillos to a food processor. (Strain cooking liquid and reserve.)
Cut remaining yellow onion half into large pieces and add to food processor along with jalapeños, white parts of green onions and 2 cups of the reserved cooking liquid.
Purée until smooth and season with remaining 1/2 teaspoon salt and 1/3 teaspoon pepper.
Transfer 4 cups of the remaining cooking liquid to a large pot.
Stir in the tomatillo mixture and bring to a simmer over medium high heat.
Add green beans, sugar snap peas, peas and zucchini. Simmer 3 to 5 minutes, until vegetables are tender., but still crisp.
Add reserved chicken and simmer gently to reheat.
Just before serving, finish the mole verde by placing the remaining cilantro, remaining parsley, mint and chives into a blender with 1/2 cup of the warm mole liquid.
Purée and adjust seasoning.
Remove chicken from heat and stir in purée.
Mix well and serve immediately, garnished with remaining green onions.
Nutritional Info:
Per serving: 360 calories (100 from fat), 11g total fat, 3g saturated fat, 115mg cholesterol, 150mg sodium, 22g carbohydrates (7g dietary fiber, 10g sugar), 43g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 cups low-sodium chicken broth
- 1 1/2 bunch fresh cilantro, ends trimmed
- Leaves from 1 bunch parsley
- 1 bay leaf
- 1 clove garlic, halved
- 1 large yellow onion, halved
- 1 1/2 pound skinless, boneless chicken breasts
- 1 1/2 pound skinless, boneless chicken thighs
- 1 teaspoon fine sea salt, divided
- 1 3/4 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, seeded and quartered
- 1 bunch green onions
- 1 cup green beans, trimmed and cut into 1/2-inch pieces
- 1 cup sugar snap peas
- 1 cup fresh or thawed frozen peas
- 2 zucchini, thickly sliced
- 1 cup loosely packed fresh mint
- 1/2 bunch fresh chives
- 1/2 teaspoon ground black pepper, divided