Pollo En Mole Verde (Mexican Chicken In Green Nut Sauce)

Recipe Ingredients

1		Frying chicken - cut into 1" pieces (large)
		Green Nut Sauce
1/2 cup	55g / 1.9oz	Pumpkin seeds
1/2 cup	46g / 1.6oz	Blanched almonds
4 cups	948ml	Fresh hot chilies (small)
3		Green tomatoes - chopped
1		Onion - chopped (large)
6		Garlic - chopped
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro
1 cup	146g / 5.1oz	Bell pepper - seeded and chopped (large)
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/2 tablespoon	7.5ml	Sugar
1/2 teaspoon	2.5ml	Freshly ground black pepper
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Ground cumin
1		Ripe tomato
1		Lemon

Recipe Instructions

Cover the chicken with water and bring to boil. Reduce the heat to moderate and cover. Cook for 30 minutes or until tender but not falling off the bone.

Put all the ingredients for the sauce in the jar of a blender and reduce to a puree. You may have to do it in more than one batch. Pour the puree into a heavy skillet and bring to a boil, stirring all the while. Immediately reduce the heat and continue simmering for 5 minutes.

Remove the chicken from the pot and place in the skillet with the sauce. Turn over to coat evenly. Place in a preheated 375 degrees oven for 10 minutes or just until the chicken begins to brown on the edges. Remove the chicken to a serving plate and pour over the extra sauce.

Source:
Cole Publishing Group Recipe Collection

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.