Pollo Mole Verde

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 tablespoons raw pumpkin seeds
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 dash fresh ground black pepper
• 1 1/4 cups chicken broth, divided
• 2 tomatillos
• 1 small serrano chili, stem removed
• 1 garlic clove
• 1/2 small onion, peeled and root end intact
• 1 tablespoon chopped fresh cilantro
• 2 large romaine lettuce leaves
• 1/2 teaspoon vegetable oil
• 4 (4 ounce) boneless skinless chicken breast halves
• cooking spray
• 3 cups hot cooked rice

Recipe

• 1 heat a large, heavy skillet over medium heat; add pumpkinseeds. cook 3 minutes or until lightly browned, shaking pan frequently. remove from heat; cool completely.
• 2 place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
• 3 place spice mixture in a small bowl; stir in 1/2 cup broth. set aside.
• 4 heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. cook 5 minutes or until browned, turning frequently.
• 5 remove from heat; cool. quarter tomatillos. trim root from onion half; discard root.
• 6 place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
• 7 add 1/4 cup broth, cilantro, and lettuce; process until smooth.
• 8 prepare grill. heat 1/2 teaspoon oil in skillet over medium heat. add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
• 9 stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. add 1/4 cup broth, stirring with a whisk. remove from heat; keep warm.
• 10 place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. top chicken with mole. serve with rice.