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1
Place tomatoes, onions and jalapenos on a cookie sheet and broil about 4 inches from the heat source until tomatoes and jalapenos are blistered and blackened (but not rip-roaring 'burnt').
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2
Turn them over, to roast the other side.
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3
The onions should take about twice as long as the peppers and tomatoes to blacken, they don't need to be turned (IMHO).
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4
Remove vegetables from oven and set aside to cool.
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5
Readjust oven to bake at 350F.
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6
In a medium sized bowl mix all ingredients EXCEPT about 3 Tbsp pumpkin seeds and chicken.
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7
Dice roasted vegetables as best you can (the tomatoes are especially mushy) and add to the sauce in the bowl.
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8
Set aside to let the flavors develop.
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9
Prepare chicken by either boiling it in a large container for about 15 minutes (I did this with mine because it was frozen) OR by browning it in oil in a frying pan.
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10
Remove chicken and cram into a 9x13 pan.
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11
It will be a tight fit, but it will also keep the chicken mostly submerged in the sauce.
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12
Taste sauce to adjust seasonings (making it hotter, saltier, whatever).
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13
Pour sauce over chicken, adjusting pieces to 'coat'.
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14
Place in oven and bake until chicken is tender and beginning to fall off the bones, about 1 to 1 1/2 hours.
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15
Check periodically to make sure the dish doesn't brown over much.
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16
Remove from oven, sprinkle with reserved pumpkin seeds.
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17
Serve with brown rice.
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18
To add in those essential vegetables, I chop up fresh spinach and layer it between the rice and the chicken on the plate.
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19
To add more veggies, you could include carrots, zucchini, raisin and/or olives in the sauce.
