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Add a photoRaciónes: 4
Ingredientes
- 1 x chicken, cut into serving pcs, loose skin and fat discarded
- 4 c. water
- 1 tsp salt
- 2 x tortillas, sliced
- 1 Tbsp. pepitoria (squash seeds)
- 1/2 c. sesame seeds
- 1 c. cilantro, packed
- 1 c. sliced scallions, green part only
- 1/2 c. sliced tomatillos
- 2 tsp warm green chile slices
- 1 Tbsp. corn oil
Direcciones
- Cook the chicken in the water with the salt in a covered kettle till soft, about 30 min. Remove the chicken and set aside. Reserve broth and soak tortillas in it.Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat till they turn a light tan color, about 10 min. Prepare sauce in processor. First grind the squash and sesame seeds. Add in the cilantro, scallions, tomatillos, warm chile pepper and 1 c. of the reserved broth. Add in the soaked tortillas and process to a smooth paste.
- Brown the chicken pcs in oil over moderate heat for 5 min. Add in the green sauce and the balance of the broth, about 2 c.. Simmer over low heat for 15 min, till the sauce is reduced to a thick, rich, green consistency.Serve hot.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 642g | |
| Recipe makes 4 servings | |
| Calories 900 | |
| Calories from Fat 560 | 62% |
| Total Fat 63.04g | 79% |
| Saturated Fat 15.79g | 63% |
| Trans Fat 0.01g | |
| Cholesterol 231mg | 77% |
| Sodium 922mg | 38% |
| Potassium 830mg | 24% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.72g | 1% |
| Protein 63.83g | 102% |
