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
- Combine the tomatillos, onion, jalapenos, spinach, cilantro and broth in a blender. Stir until smooth.
- 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.
- 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.
- Divide the chicken and sauce among 4 plates. Sprinkle with pepitas and more cilantro, if desired. Serve with rice, if desired.
Get the Tex-Mex Inspired Spice Blend recipe.