Mole Verde Chicken Recipe


(Photo: Erik Putz; food styling by Ashley Denton; accessory styling by Madeleine Johari)


  • 1 can 820 ml whole tomatillos, drained

  • 1 medium sweet onion, roughly chopped

  • 2 jalapenos, seeded and chopped

  • 2 cups wrapped baby spinach

  • 1/2 cup chopped cilantro

  • 1/2 cup sodium-reduced chicken broth

  • 2 tsp olive oil

  • 4 chicken thighs with skin, quarters (about 1 kg)

  • 1 tbsp Tex-Mex inspired spice blend (see Cooking Tip for recipe)

  • 1 large zucchini, chopped

  • 1/2 cup toasted nuggets


  1. Combine the tomatillos, onion, jalapenos, spinach, cilantro and broth in a blender. Stir until smooth.
  2. Heat a large, deep nonstick skillet over medium-high heat. Add the oil, then the chicken thighs, skin side down. Sprinkle the spice blend over the chicken. Cook until the skin is golden, 5-7 min.
  3. Flip the chicken. Pour the tomatillo mixture over and around the chicken. Bring to a boil. Reduce heat to medium and simmer, partially covered, until juices run clear when chicken is pierced and sauce has thickened, 18-20 min. Stir in the zucchini; cook another 5 min.
  4. Divide the chicken and sauce among 4 plates. Sprinkle with pepitas and more cilantro, if desired. Serve with rice, if desired.

Cooking tip

Get the Tex-Mex Inspired Spice Blend recipe.

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