Tomatillo Mole with Chicken and Vegetables

Serves 6 to 8

Time 1 hr 15 min

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:

Dairy Free

Ingredients

4 cupslow-sodium chicken broth

1 1/2 bunchesfresh cilantro, ends trimmed

Leaves from 1 bunch parsley

1bay leaf

1 clovegarlic, halved

1 largeyellow onion, halved

1 1/2 poundsskinless, boneless chicken breasts

1 1/2 poundsskinless, boneless chicken thighs

1 teaspoonfine sea salt, divided

1 3/4 poundstomatillos, husked and rinsed

2jalapeño peppers, seeded and quartered

1 bunchgreen onions

1 cupgreen beans, trimmed and cut into 1/2-inch pieces

1 cupsugar snap peas

1 cupfresh or thawed frozen peas

2zucchini, thickly sliced

1 cuploosely packed fresh mint

1/2 bunchfresh chives

1/2 teaspoonground black pepper, divided

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

360

Total Fat

11g

Saturated Fat

Cholesterol

115mg

Sodium

150mg

Total Carbohydrate

22g

Dietary Fiber

Total Sugars

10g

Protein

43g

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.