Description Edit

Mexican Chicken in Green Sauce.

Ingredients Edit

Directions Edit

  1. Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes.
  2. Combine in a blender with the cilantro, scallions, tomatillos, jalapeño, and enough chicken stock to make a smooth, thin paste.
  3. Heat the vegetable oil in a large heavy skillet, preferably non-stick, over moderate heat.
  4. Season the chicken with salt and pepper and brown on all sides in the hot oil.
  5. Add the green sauce and enough additional chicken stock to make a thin, soupy sauce.
  6. Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes.

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