Pollo en Pipián Verde — Chicken in Pumpkin Seed Mole

Toast the pumpkin seeds in a dry skillet over medium heat, stirring constantly, for 3-4 minutes until they puff up, start to pop, and turn golden. Transfer immediately to a plate to cool — they burn quickly.

In the same skillet or under the broiler, roast the tomatillos, poblanos, and serranos until charred and softened on all sides, about 8-10 minutes. Place the poblanos in a bowl covered with plastic wrap to steam for 5 minutes, then peel, stem, and seed them.

Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium-high heat. Sear the chicken skin-side down for 5 minutes until golden, flip, and cook 3 more minutes. Remove and set aside.

In a blender, combine the toasted pumpkin seeds, roasted tomatillos, peeled poblanos, serranos, onion, garlic, cilantro, lettuce leaves, cumin, and 1 cup of the chicken broth. Blend until very smooth, about 2 minutes.

Heat the remaining tablespoon of oil in the same pot over medium heat. Strain the green sauce through a medium-mesh sieve into the pot, pressing with a spoon. Cook, stirring frequently, for 8-10 minutes until the sauce thickens and darkens slightly.

Stir in the remaining 1/2 cup of broth. Nestle the chicken pieces into the sauce, spooning sauce over the top. Cover and simmer on low for 25-30 minutes until the chicken is cooked through and tender.

Serve the chicken with sauce ladled over the top, garnished with toasted pumpkin seeds and fresh cilantro. Mexican rice and warm tortillas are the perfect companions.