-
1
To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer.
-
2
Simmer 20 minutes.
-
3
Add the chicken breasts and skim off any foam when the liquid comes back to a simmer.
-
4
Partly cover and simmer 15 minutes.
-
5
Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible.
-
6
Then, using tongs, remove the chicken breasts to a sheet tray or bowl.
-
7
When they are cool enough to handle, remove the skin.
-
8
Cover and set aside.
-
9
Strain the stock through a cheesecloth-lined strainer and measure out 3 cups.
-
10
Skim off the fat from the top.
-
11
(If you do this step the day before, chill the stock first, then skim off the fat from the top.
-
12
Chill any remaining stock, skim off the fat and freeze.)
-
13
To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds.
-
14
Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty.
-
15
They should not get any darker than golden, or they will taste bitter.
-
16
Transfer to a bowl or a baking sheet and allow to cool.
-
17
Set aside 2 tablespoons of the seeds for garnish.
-
18
If youre using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft.
-
19
Drain and place in a blender.
-
20
If using canned tomatillos, drain and place them in a blender.
-
21
Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock.
-
22
Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
-
23
If necessary, do this in 2 batches.
-
24
Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact.
-
25
Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter.
-
26
Cook, stirring, until the mixture darkens and thickens, about 5 minutes.
-
27
It will splutter, so be careful.
-
28
Hold the lid of the pot above the pot to shield you and your stove from the splutters.
-
29
Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes.
-
30
Season to taste with salt.
-
31
To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes.
-
32
Garnish with cilantro sprigs and pumpkin seeds.
-
33
Serve with rice.
