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Pollo En Mole Verde (Mexican Chicken In Green Nut Sauce)

poultry, hot and spicy, latin american, fried, sauce

1 large frying chicken; cut into 1" pieces
Green Nut Sauce:
1/2 cup pumpkin seeds
1/2 cup blanched almonds
4 small fresh hot chilies
3 green tomatoes; chopped
1 large onion; chopped
6 cloves garlic; chopped
1/3 cup chopped fresh cilantro
1 large bell pepper; seeded and chopped
1/2 cup chopped fresh parsley
1/2 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1 cup chicken broth
1 tablespoon olive oil
1/4 teaspoon ground cumin
1 Wedge ripe tomato
1 Wedge lemon

Cover the chicken with water and bring to boil. Reduce the heat to moderate and cover. Cook for 30 minutes or until tender but not falling off the bone. Put all the ingredients for the sauce in the jar of a blender and reduce to a puree. You may have to do it in more than one batch. Pour the puree into a heavy skillet and bring to a boil, stirring all the while. Immediately reduce the heat and continue simmering for 5 minutes. Remove the chicken from the pot and place in the skillet with the sauce. Turn over to coat evenly. Place in a preheated 375 degrees oven for 10 minutes or just until the chicken begins to brown on the edges. Remove the chicken to a serving plate and pour over the extra sauce. NOTES : To serve, garnish with wedges of tomato and lemon, to contrast with the green of the sauce. Yield: 4 servings. 0 0 4646 0 2607 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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