A great way to get your veggies everyday is to sneak them into the sauce! The sauce for our chicken dinner tonight is made with everything green! This Mexican dish is called Pollo Pipian or Mole Verde. There are different variations, this is mine. It is so easy to put together, very nutritious, delicious and did I mention that it is Green?! No food dye needed, this would make a great St. Patricks day meal!
4-5 Chicken Breasts (skin removed)
Chicken broth, about 4 cups(see the vegetable soup post if you want to make your own chicken broth)
4-5 Garlic cloves
1/2 cups pepitas aka...pumpkin seeds (shelled)
1/2 lb. bag Spinach or any other leafy green
4 Poblano Chiles (chop, seeds removed)
8 tomatillos (husk removed)
Pan sear Chicken pieces, add chicken broth and bring to a full boil, continue to boil over medium high heat until done (no pink left). Let the chicken cool and shred into bite size pieces.
In a separate frying pan, toast pepitas sightly until light golden brown. Set aside. *No oil is needed, just a dry hot pan will do.
In the blender add spinach, poblano pieces, tomatillos, pepitas, garlic and just enough broth to blend easily. *This will have to be done in 2 or more batches.
Pour sauce over chicken pieces and simmer for about 10 min.
Top with sliced onion, cheese (queso fresco is good on this) and toasted pepitas. Serve as is or with rice, potato, or corn tortillas. Tonight we served it with quinoa and chayote.