Green Chicken Mole

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  5 sprigs or 11g

• Garlic

  Raw

  2 clove or 6g

• Chicken leg

  Broilers or fryers, meat only, raw

  6 leg, bone and skin removed or 780g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Epazote

  Raw

  4 sprig or 8g

• Salt

  Table

  2 tbsp or 36g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Sesame seeds

  Seeds, whole, roasted and toasted

  50g

• Serrano pepper

  Raw

  3 pepper or 18g

• Onions

  Raw

  ½ small or 35g

• Pumpkin and squash seed kernels

  Seeds, dried

  ½ cup or 65g

• Tomatillos

  Raw

  10 medium or 340g

Directions

1. Previously cook chicken pieces in boiling water with salt, peppercorns and a piece of onion, to taste.
2. Now, place on a blender the cilantro sprigs, lettuce, epazote, tomatillos, onion, garlic, peppers and toasted seeds. Add around two big spoons of the hot water where you cooked your chicken or vegetables and salt.
3. For the mole paste: fill a pot with water and bring to a boil, place tomatillos, epazote, onion, garlic cloves, serrano and poblano peppers in. (previously wash and remove the pepper‘s seeds from inside). If water is bubbling up, immediately turn heat off so tomatillos don't overcook. Cover and let rest for about 3 minutes.
4. Blend everything well, leaving it with a thick consistency, if desired, add a bit more of the chicken / vegetables broth.
5. Pour mixture on a previously heated pan or pot and stir. Finally, place chicken pieces inside, covering evenly with the mole. Cover pot and turn heat off, let rest or serve immediately.
6. Meanwhile toast pumpkin and sesame seeds on a hot pan. Constantly shaking so they toast evenly from all sides. Set aside.
7. Enjoy with a side of warm rice, corn tortillas or sesame seeds on top.