Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved

  2. 1 small serrano chile

  3. 1 small poblano chile

  4. 1 small white onion, cut into 1/4-inch dice

  5. 2 garlic cloves

  6. 1 cup fresh cilantro leaves, plus sprigs for garnish

  7. 1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)

  8. 1/2 teaspoon ground cumin

  9. 3/4 teaspoon dried oregano, preferably Mexican

  10. 2 cups homemade or store-bought low-sodium chicken stock

  11. 1/2 teaspoon coarse salt

  12. 2 tablespoons lime juice

  13. Steamed rice, for serving

Instructions Jump to Ingredients ↑

  1. « » Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.

  2. Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.

  3. Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.

  4. Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.


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