Pollo Mole Verde

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A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

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Chicken Mole Verde

Recipe courtesy of Kerrie Kelly
Servings

4

Prep Time

30 minutes

Cook Time

60 minutes

Cuisine

Mexican

Category

Entree, Chicken, Mexican

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

Products to Use:

  • ProBond Luxe® Polished Clad Stainless Steel Soup Pot with Lid — 3-quart
  • NanoBond® Skillet
  • ProBond Luxe® Polished Clad Stainless Steel Stockpot with Lid — 8-quart
  • Provisions™ Small Classic Roaster

Directions

  1. Boil chicken breasts onion, ¼ of the garlic clove and salt in a Hestan ProBond Luxe 3qt. Soup Pot with enough water to cover. Let this cook as you prepare the rest of the ingredients.
  2. 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.
  3. Blend all the green leaves, peppers, and tomatillos together in a blender.
  4. 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.
  5. In a Hestan ProBond Luxe 8qt. Stockpot add more olive oil and fry blended sauce over low heat, stirring continually for about 10-minutes.
  6. Place cooked chicken breasts in Hestan 14.5” Classic Roaster and cover with Mole sauce.
  7. Season with salt to taste and serve!