Also known as Mexican Chicken in Green Sauce
1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro (coriander leaves)
1 cup chopped scallions (spring onions)
1 cup chopped canned or fresh tomatillos
1 jalapeño or other hot green chile, seeded and chopped, or to taste
About 1/2 cup chicken stock or water
3 tablespoons vegetable oil
2-3 lbs chicken parts
Salt and freshly ground pepper to taste
Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes.
Combine in a blender with the cilantro, scallions, tomatillos, jalapeño, and enough chicken stock to make a smooth, thin paste.
Heat the vegetable oil in a large heavy skillet, preferably non-stick, over moderate heat. Season the chicken with salt and pepper and brown on all sides in the hot oil. Add the green sauce and enough additional chicken stock to make a thin, soupy sauce. Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes.
Serves 4 to 6
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