Chicken in Green Pumpkin Seed Sauce

What you need

• 1 kg (2 lb 3 oz) bone-in chicken thighs and drumsticks, skin on
• 1 large white onion, halved: one half for the broth, one for the sauce
• 6 garlic cloves, unpeeled, 3 for the broth and 3 for the sauce
• 2 leaves bay leaves
• 1 tsp black peppercorns
• 150 g (1 cup) hulled raw pumpkin seeds, pepitas
• 500 g (1 lb) tomatillos, husked and rinsed
• 1 poblano chile
• 2 serrano chiles, use 1 for a milder sauce
• 1 bunch cilantro, about 60 g, leaves and tender stems
• 1 tsp dried Mexican oregano
• 2 tbsp neutral oil
• salt, about 2 tsp in total, to taste
• 12 corn tortillas, warm, for serving
• cooked white rice, for serving

Method

Restated from the original video

1. 1

   Put the chicken, half the onion, 3 garlic cloves, the bay, the peppercorns and 1 tsp salt in a large pot. Add 1.5 l (6 cups) cold water.

2. 2

   Bring to a gentle simmer, skim off the foam and cook 30-35 min, until the chicken is cooked through (74 °C / 165 °F at the thickest part).

3. 3

   Lift out the chicken and set it aside. Strain the broth and discard the solids.

4. 4

   Toast the pumpkin seeds in a dry wide pan over medium-low heat for 4-5 min, stirring, until they swell, pop and turn light golden. Set aside 2 tbsp for serving and let the rest cool.

5. 5

   Set a dry skillet over medium-high heat. Char the tomatillos, poblano, serranos, remaining onion half and the 3 remaining garlic cloves, turning often, 8-12 min, until blistered and dark in spots.

6. 6

   Peel the garlic. Stem the serranos, and stem and seed the poblano.

7. 7

   Blend the charred vegetables, the toasted pumpkin seeds, cilantro, oregano, 500 ml (2 cups) of the broth and 1 tsp salt until completely smooth, about 2 min.

8. 8

   Heat the oil in a wide pot over medium heat. Pour in the sauce, standing back since it spatters, and cook 5 min, stirring, until it darkens and thickens.

9. 9

   Stir in 250 ml (1 cup) more broth, reduce the heat to low and simmer partly covered for 15-20 min, until it coats a spoon like heavy cream. Add a splash of broth if it gets too thick.

10. 10

    Taste for salt, add the chicken and turn it in the sauce. Simmer 10 min to heat through.

11. 11

    Serve with rice and warm tortillas, scattered with the reserved pumpkin seeds.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.