1. For chicken, bring all ingredients to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Then, transfer chicken to bowl; cover to keep warm. (Remove skin and bones if desired.) Reserve chicken broth in pot; spoon off fat from surface. 2. Meanwhile, begin the sauce by heating heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes. (Be patient; do not brown). Transfer to dish; cool. 3. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder. 4. After the chicken is cooked, puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. (If you're preparing the meat and sauce to be assembled later, stop here.). 5. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes. 6. Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. 7. Add tomatillo mixture; stir 1 minute. 8. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. 9. Season sauce to taste with salt. 10. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas. ---------------------------------------------------------------------------
Nutrition
Ingredients
