Thick Green Chile Sauce (Mole Pipian Verde)

1. 1

   Toast 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.

2. 2

   Roast the whole tomatillos in a skillet along with the onion pieces, cloves of garlic and whole chiles until browned all over in spots.

3. 3

   Rinse 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.

4. 4

   Place the seed puree into a pan on medium heat, stir slightly, and add the vegetable puree after one minute.

5. 5

   Add 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.

6. 6

   Grill the pieces of chicken on the skillet until golden but still raw inside, approximately 2 minutes on each side.

7. 7

   Add the pieces of chicken to the sauce and allow to cook for 5 more minutes until the chicken is completely cooked.

8. 8

   Decorate with seeds and serve.

* Per serving · 4 servings · Values may vary.