Green Pipian Chicken

Place tomatillos, jalapeño, onion ,and the garlic clove into a saucepan of water, set over medium-high heat and simmer until tomatillo skins split. This will take between 15 and 40 minutes, depending on tomatillos.

Meanwhile, spread raw pumpkin seeds in a dry 10 to 12-inch skillet and heat over medium heat about 5 minutes, or until they begin to pop and are golden in color, but not brown. Remove from heat. When cooled, transfer to food processor and process to coarse meal. (If you are using roasted, not raw, pumpkin seeds or pepitas, skip this step.)

When skin on the tomatillos has split, drain contents of pot over a colander and add vegetables to the pepitas in the food processor. Cut the remaining (raw) onion into chunks and add to processor with cilantro and lime juice, and salt. Process to creamy paste.

To cook the chicken, spray same skillet with cooking oil spray. Season chicken with salt, pepper, garlic powder and cumin and arrange in skillet in a single layer over medium-high heat. Cook 10 to 15 minutes, turning occasionally, until lightly golden brown and cooked through. Remove from heat and keep warm.

Pour any excess fat from skillet, set over medium heat, add pepita-tomatillo mixture and broth, and stir well. Nestle chicken into sauce, pour in any juices from chicken platter and heat through.