250 grams squash seeds
1/2 liters chicken broth (or water)
1 onions (chopped)
2 cloves garlic
3 serrano peppers (may substitute jalapeno peppers)
ground black pepper
1 bunch parsley
1 bunch cilantro
1 piece seasoning
600 grams chicken breasts
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1Toast the seeds in a skillet with 1 teaspoon of olive oil on medium heat for 2 minutes, stirring constantly. Then, blend them with a cup of water in the blender until creamy. Place in a bowl and set aside.
2Roast the whole tomatillos in a skillet along with the onion pieces, cloves of garlic and whole chiles until browned all over in spots.
3Rinse out the blender and blend half of the tomatillos with half of the parsley and half of the cilantro with a cup of water until well blended. Repeat with the other half of those same ingredients.
4Place the seed puree into a pan on medium heat, stir slightly, and add the vegetable puree after one minute.
5Add salt to taste and 1 tbsp. of bouillon, if needed. When the mixture begins to boil remove from heat and blend the entire mixture together in the blender. Return the mixture to the pan on low heat. Cover and let cook.
6Grill the pieces of chicken on the skillet until golden but still raw inside, approximately 2 minutes on each side.
7Add the pieces of chicken to the sauce and allow to cook for 5 more minutes until the chicken is completely cooked.
8Decorate with seeds and serve.
PER SERVING *
|Calories230Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kim W. 30 May 2015
Lots of ingredients go into this sauce, but it does create one nice, thick and spicy sauce. The addition of chicken gives it a little bit more substance than just your average sauce. This taste great with tortillas or over chicken and/or rice as well. There's many ways to use it once you make it.