Chicken in Easy Green Pumpkin Seed Sauce

Name: Chicken in Easy Green Pumpkin Seed Sauce
Ingredients: 6 (about 3 ¾ pounds total) bone-in, skin-on chicken breast halves; 1 small white onion, sliced; 4 garlic cloves, peeled and halved; 1/2 teaspoon EACH dried marjoram and thyme; 3 bay leaves; Salt; 1 1/4 cups (about 6 ounces) hulled untoasted pumpkin seeds (pepitas); 8 ounces (5 to 6 medium) tomatillos, husked, rinsed and roughly chopped; 2 large romaine lettuce leaves, torn into large pieces; Fresh hot green chile to taste taste (roughly 2 serranos or 1 jalapeño), stemmed and roughly chopped; The leaves from a small sprig of fresh epazote, plus an additional sprig for garnish; 1/2 cup loosely packed chopped cilantro, plus a few sprigs for garnish; 1 1/2 tablespoons vegetable oil or olive oil; 2 medium (about 12 ounces total) chayotes, peeled if you wish, pitted and cut into ½-inch cubes; 2 medium (10 ounces total) zucchini, cut into ½-inch cubes

www.rickbayless.com

Discover Rick Bayless's Chicken in Easy Green Pumpkin Seed Sauce - a flavorful dish perfect for poultry lovers.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Cooking tools:

Blender
Steamer basket
Fine-mesh sieve
Dutch oven
Pot
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Plate
Serving platter
Airtight container
Refrigerator

Ingredients

6 (about 3 ¾ pounds total) bone-in, skin-on chicken breast halves
1 small white onion, sliced
4 garlic cloves, peeled and halved
1/2 teaspoon EACH dried marjoram and thyme
3 bay leaves
Salt
1 1/4 cups (about 6 ounces) hulled untoasted pumpkin seeds (pepitas)
8 ounces (5 to 6 medium) tomatillos, husked, rinsed and roughly chopped
2 large romaine lettuce leaves, torn into large pieces
Fresh hot green chile to taste taste (roughly 2 serranos or 1 jalapeño), stemmed and roughly chopped
The leaves from a small sprig of fresh epazote, plus an additional sprig for garnish
1/2 cup loosely packed chopped cilantro, plus a few sprigs for garnish
1 1/2 tablespoons vegetable oil or olive oil
2 medium (about 12 ounces total) chayotes, peeled if you wish, pitted and cut into ½-inch cubes
2 medium (10 ounces total) zucchini, cut into ½-inch cubes