Mexican · Dinner
Chicken in Pumpkin Seed Sauce (Gluten-Free)
Braised bone-in chicken thigh in a toasted pumpkin seed and tomatillo sauce, naturally thickened by ground seeds to stay gluten-free. Poblano, cilantro, and romaine lettuce lend earthy depth. Served over rice with toasted pumpkin seeds scattered on top.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
580Calories
48gProtein
37.6gFat
14.2gCarbs
4gSugar
5.8gFiber
1165mgSodium
233mgChol
9.1gSat Fat
945mgPotassium
92mgCalcium
5.2mgIron
0.6mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
gluten-free
Instructions
1
Prep
Season the chicken thigh with half the salt and pepper; roughly chop the tomatillos, poblano, onion, and garlic.
2
Sear
Heat oil in a pot over medium-high heat and sear the chicken skin-side down 4 minutes per side until golden brown, then remove.
3
Toast
Add pumpkin seeds to the pot over medium heat and toast 2 to 3 minutes, stirring constantly, until puffed and golden.
4
Blitz
Transfer seeds to a blender with tomatillos, poblano, onion, cilantro, and lettuce leaves; add half the stock and blend until smooth.
5
Simmer
Return chicken to the pot, pour sauce and remaining stock over it, and simmer 20 to 25 minutes over medium-low heat until tender.
6
Plate
Spoon chicken and sauce into a bowl, scatter toasted pumpkin seeds on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in, skin removed bone-in chicken thigh
- 2/3 cup90g pumpkin seeds
- 44 tomatillos, husked
- 11 poblano pepper
- 11 onion
- 1/2 cup20g cilantro
- 44 romaine lettuce leaves
- 1 1/2 cup360ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil
