Print
Total:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 4 to 6 bone-in, skin-on chicken breasts
  • Kosher salt
  • 6 to 8 whole black peppercorns
  • 2 fresh bay leaves
  • 2 small to medium white or yellow onions, 1 quartered and 1 chopped Herb bundle of fresh cilantro, marjoram or oregano, and thyme 
  • 1 1/4 cups green untoasted pumpkin seeds, such as pepitas 
  • 2 tablespoons EVOO
  • 1 teaspoon ground cumin (1/3 palmful)
  • 1 teaspoon dried epazote, optional
  • Pinch ground cinnamon 
  • 6 tomatillos, peeled and chopped
  • 2 to 3 leaves Romaine or green leaf lettuce, torn
  • 2 large cloves garlic, grated or chopped
  • 2 serrano chiles or 1 large jalapeno, seeded and chopped
  • Warm corn tortillas, for serving
  • Minced red onions, for serving
  • Steamed or lightly sauteed zucchini, for serving

Directions

Watch how to make this recipe.

Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. 

Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. 

Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. 

Pour the sauce over the chicken and garnish reserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

Cook's Note

For a make-ahead meal, simmer the sauce only until not quite thick enough to serve, 10 minutes. Return the chicken to the pot, turn off heat and let cool before covering and storing. Reheat over medium heat and thicken the sauce, to serve.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Justine's Mom's Fried Chicken

Recipe courtesy of Russell Simmons

Spicy Pumpkin Seeds

Recipe courtesy of Emeril Lagasse

Green Pumpkin Seed Salsa

Recipe courtesy of Cooking Channel

Chicken in Pumpkin-Ancho Mole Sauce

Recipe courtesy of Sunny Anderson

Porgy with Starfruit and Pumpkin Seeds

Recipe courtesy of E.M. Reidt

Pine Nut and Pumpkin Seed Brittle

Breast of Chicken on Pumpkin/Cranberry Rissole with White Chocolate Balsamic Sauce and Asparagus

Baby Spinach, Avocado, and Pumpkin Seed Salad

Recipe courtesy of Nigella Lawson

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c