Chicken Mole Verde
Chicken Mole Verde
Recipe courtesy of Kerrie Kelly
Rated 5.0 stars by 1 users
Category
Entree, Chicken, Mexican
Cuisine
Mexican
Servings
4
Prep Time
30 minutes
Cook Time
60 minutes
The ingredients in this Chicken Mole Verde add a vibrant green color to the dish. Fresh with flavors and noticeably “brighter” than most mole recipes, you will feel light yet satisfied after enjoying this beautifully delicious dish.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup of pumpkin seeds
- 1/2 cup of sesame seeds
- 1/2 cup of peanuts
- 6 green tomatillos
- 2 poblano peppers
- 4 serrano peppers
- 1/4 cup cilantro
- 1/4 cup parsley
- ½ cup radish leaf
- 2 leaves of Hoja Santa
- 3 scallions (green onion)
- 3 lettuce leaf
- 1 cup spinach
- 1/4 yellow onion
- 1 garlic clove
- Salt to taste
- 3 tablespoons olive oil
-
ProBond® 3qt Soup Pot
-
NanoBond® Skillet
-
ProBond 8qt Stockpot
-
Provisions™ Small Classic Roaster
Products to Use:
Directions
Boil chicken breasts onion, ¼ of the garlic clove and salt in a Hestan ProBond 3qt. Soup Pot with enough water to cover. Let this cook as you prepare the rest of the ingredients.
Pour olive oil in a Hestan Nanobond 12.5” Skillet and lightly fry the onions, rest of garlic, peanuts, pumpkin and sesame seeds. Stir continually to prevent burning. Once toasted, place to the side and let cool.
Blend all the green leaves, peppers, and tomatillos together in a blender.
Once blended, add a little water, and continue to blend with our previously toasted peanuts, sesame seed, onion and garlic. Blend well until the mixture looks smooth.
In a Hestan ProBond 8qt. Stockpot add more olive oil and fry blended sauce over low heat, stirring continually for about 10-minutes.
Place cooked chicken breasts in Hestan 14.5” Classic Roaster and cover with Mole sauce.
Season with salt to taste and serve!
