Roasted pumpkin seeds thicken this tomatillo-based mole sauce. Serve with a side of rice for soaking up the flavorful sauce. Shred any leftover chicken and serve in warm corn tortillas with sauce spooned on top.
Special Diets:
Ingredients
Method
Combine chicken stock and 1 quart water in a pot large enough to hold all the chicken.
Add bay leaves and bring to a simmer.
Sprinkle all chicken pieces with salt and pepper and add to simmering water.
Bring the liquid back up to a light simmer, stir and cover pot.
Continue simmering for about 5 minutes, then turn off heat and let chicken finish cooking in hot liquid, covered, about 15 minutes.
Check that chicken is cooked completely before transferring to a platter while you make the sauce.
Reserve the cooking liquid.
Add the tomatillos to the cooking liquid and bring to a boil.
Cook for about 8 minutes or until tomatillos turn a darker shade of green.
Transfer tomatillos to a blender, reserving cooking liquid.
Blend tomatillos with cilantro, jalapeño, onion, garlic and pumpkin seeds until smooth.
Work in batches if necessary. Thin with cooking liquid if desired.
Heat vegetable oil over medium heat in a pot large enough to hold the mole and the chicken pieces together.
When oil is hot, add tomatillo-pumpkin seed sauce.
Bring to a simmer.
Taste and adjust seasoning with salt, pepper and jalapeño.
When ready to serve, add chicken pieces to the sauce and reheat. Serve immediately, spooning sauce over chicken.
Garnish with pumpkin seeds and chopped cilantro.
Nutritional Info
Serving Size
Calories
340
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.