Serves     6 portions as a main with rice

Ingredients

2 lbs. boneless skinless chicken thighs, cubed
½ cup pumpkin seeds (pepitas)
¼ cup white sesame seeds
1 lb. tomatillos, quartered
1 onion, diced
1 bunch of cilantro
4 cloves of garlic, peeled and sliced
1 jalapeno
1 bell pepper
4 scallions (set aside 1 for garnish)
2 corn tortillas
2 cups chicken broth
2 cups of water
2 tablespoons oil
Salt, to taste

Equipment:
Sauté Pan
Stew pan
Blender

Directions

Add 2 cups of water to a bowl and soak the corn tortillas in it.

In a stew pan, add one cup of broth and one cup of water and bring to a boil. Add the chicken pieces to the stew pot and poach the chicken until cooked, about 20 – 30 minutes. Remove the cooked chicken pieces from the broth, cool, and shred into bite sized pieces.

Set the sauté pan on medium heat and dry toast the pumpkin and sesame seeds until golden. Set aside to cool.

In the same pan, char the jalapeno, bell pepper, and tomatillos and set them aside.

Add 1 teaspoon of olive oil to the pan and sauté the onion and garlic.

Add the toasted sesame and pumpkin seeds, charred jalapeno, bell pepper, onion, garlic, cilantro, and 3 scallions to a blender along with a cup of broth and blend until smooth. Add the soaked corn tortillas to the blender and blend (this helps thicken the sauce).

Add the blended sauce to the stew pan. Add the shredded chicken to the sauce. Allow the chicken to simmer in the sauce for about 10 –15 minutes.

Garnish with cilantro and scallions and serve hot with rice.

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Recipe and photo credit: Vinola V. Munyon

Country:
Guatemala


Notes and Instructions