Chile Verde With Chicken

Name: Chile Verde With Chicken
Ingredients: 12 chicken thighs, boneless; flour for dredging chicken; 10-12 tomatillos, cleaned and halved; 1 medium onion, quartered; 5 cloves of garlic, smashed; 1 jalapeno, halved; 1 1/2 cups pepitas, (roasted pumpkin seeds); 1 1/2 cups chicken stock; handful of torn cilantro; 2 teaspoons toasted cumin seeds; zest of one lime; 1/2 a red onion, sliced into half moons; 1 cup extra virgin olive oil

13 ingredients

6 steps

Ingredients

12 chicken thighs, boneless
flour for dredging chicken
10-12 tomatillos, cleaned and halved
1 medium onion, quartered
5 cloves of garlic, smashed
1 jalapeno, halved
1 1/2 cups pepitas, (roasted pumpkin seeds)
1 1/2 cups chicken stock
handful of torn cilantro
2 teaspoons toasted cumin seeds
zest of one lime
1/2 a red onion, sliced into half moons
1 cup extra virgin olive oil

Directions

1

Flour chicken lightly and sear in hot olive oil until browned and crisp. Remove to a plate.
2

Roast at 375 - tomatillos, onion, garlic, and jalapeno in olive oil until soft. (about 20 minutes)
3

Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to form a rough saucy paste.
4

When veg is soft - cool a bit before adding to the cilantro paste and blitz again until incorporated. Loosen with a bit of stock if too thick. You want the sauce-not too thick, loose enough to be a saucy sauce. So add more stock if needed.
5

In a 375 preheated oven, to a casserole add; the chicken, the sauce, red onion slices, and a few torn cilantro stems and leaves. Braise for about an hour, uncovered- the chicken will be softly cooked, and melty, while the bits above the sauce and stock will be nicely roasted.
6

Serve with beans, charred corn tortillas, lime wedges, and chopped cilantro.