| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
t |
Salt |
| 1 |
|
Onion, diced |
| 3 |
|
about 3 3/4 pounds |
|
|
chicken breasts halved |
| 1 |
c |
scant about 4 ounces |
|
|
hulled untoasted |
|
|
pumpkinseeds pepitas |
| 12 |
oz |
about 8 medium tomatillos |
|
|
husked and washed -or- |
| 1 1/2 |
|
13-oz tomatillos drained |
| 3 |
|
Fresh chiles Serranos |
|
|
stemmed and seeded |
| 5 |
|
Romaine lettuce leaves |
| 1/2 |
|
Onion, roughly chopped |
| 3 |
|
Cloves, small garlic |
|
|
peeled and roughly |
|
|
chopped |
| 3 |
|
Sprigs, large fresh coriand |
|
|
cilantro |
| 1/8 |
t |
Cumin seeds -or- |
| 1/8 |
t |
Ground cumin |
| 6 |
|
Black peppercorns, or a big |
|
|
pinch ground |
| 2 |
|
Cloves, or a pinch ground |
| 1 1/2 |
T |
Lard or vegetable oil |
| 1/2 |
t |
Salt, about |
| 3 |
|
Sprigs fresh coriander, more |
|
|
or less cilantro |
| 4 |
|
Radish roses |
INSTRUCTIONS
Date: Sat, 1 Jun 1996 17:35:01 +0200 From: gcaselton@easynet.co.uk
(Graeme Caselton BSc(Open)) Mole Verde con Pechugas de Pollo - Green
Pumpkinseed Mole with Chicken Breasts Yield: 4 servings, with about
three cups of sauce. Simmering the chicken: Bring 6 cups water and the
salt to a boil in a large saucepan with the diced onion. Add the
chicken breasts, skim off any grayish foam that rises during the first
minute of simmering, partially cover and simmer over medium heat for
about 12 minutes, until the breasts are barely done. If there is time,
let the chicken cool in the broth. Remove the chicken; strain the
broth, then spoon off all the fat that rises to the top. The
pumpkinseeds: Heat a medium sized skillet over medium-low for several
minutes, then pour in the pumkinseeds in a single layer. When the
first one pops, stir them constantly for 4 to 5 minutes, until all
have toasted and popped. Cool completely. In batches, pulverize the
seeds in a spice grinder (or in a blender fitted with a miniblend
container). Sift through a medium-mesh sieve, then stir in 1 cup of
the broth. The vegetables and spices: If you have fresh tomatillos,
simmer them with the whole chiles in salted water to cover until
tender, 10-15 minutes; drain and place in the blender or food
processor. Simply drain canned tomatillos and place in the blender or
food processor with the raw chiles. Tear the lettuce leaves into
rough pieces and add to the tomatillos along with the onion, garlic
and fresh coriander. Pulverize the spices in a mortar or a spice
grinder, add to the blender, then process until smooth. 4. Frying and
simmering the sauce: Heat the lard or oil in a large saucepan over
medium. When hot, add the pumpkinseed-broth mixture and stir
constantly as it thickens and darkens, 4-5 minutes. Add the vegetable
puree and stir a few minutes longer, until very thick. Stir in 2 cups
of the chicken broth, reduce the heat to medium-low and simmer,
partially covered, for about 30 minutes. For a smooth sauce, scrape
into a blender jar, cover loosely and blend until smooth, then return
to the saucepan. Season with salt and, if necessary, thin to a light
consistency with a little broth. 5. Finishing the dish: Just before
serving, add the chicken to the simmering sauce. When heated through,
remove the breasts to a warm serving platter, spoon the sauce over
them. CHILE-HEADS DIGEST V3 #002 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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