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Entree
10 - 12 servings
15 minutes
65 minutes
The Whole Chile Cookbook
The Guatemalans have many versions of this Chicken in Green Sauce Dish which originated from the Mayans. Cuban Peppers are traditionally used but are difficult to find outside Guatemala. Chipotles offer a medium level with a smoky flavor.
4 chipotle peppers, stems removed
3 pounds chicken, cut in serving pieces
1 small organic yellow onion, chopped
2 cloves organic garlic, chopped
1 quart water
1 tablespoon pumpkin seeds
1/2 cup cilantro, chopped
1 tablespoon corn oil
1 cup scallions, chopped and including the greens
1/2 cup tomatillos, chopped
Cover the Chicken, Onion, and Garlic with water, bring to a boil. Reduce the heat and simmer until done (about 30 minutes), skimming off any foam that forms. Remove the Chicken, strain and reserve the broth.
Cover the Chiles with boiling Water and allow them to sit for 15 minutes to soften.
Toast the seeds in a hot skillet until they start to brown, taking care not to let them burn. Grind the seeds in a blender or mortar and pestle.
Combine the Chiles, toasted seeds, Cilantro, Scallions, and Tomatillos in a blender along with 2 cups of the Chicken Broth and puree until smooth.
Remove the skin and brown the Chicken in the Oil.
Combine the sauce with 1 cup of the reserved broth and pour over the Chicken. Simmer for 15 minutes before serving.
Serve with Fried Rice and Black Beans, Corn Tortillas, and sliced Papaya.
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