The Secret Ingredient
Ingredients
- ●8 (1 1/2 to 2 pounds total) chicken legs, skin removed
- ●1 1/2 pounds tomatillos, husked, rinsed and roughly chopped
- ●2 serrano chiles, deveined and chopped
- ●1 poblano chile, deveined and chopped
- ●1 cup roughly chopped yellow onion
- ●2 cups packed chopped iceberg lettuce
- ●1/3 cup packed chopped cilantro
- ●1/3 cup packed chopped parsley
- ●1 clove garlic
- ●1/4 teaspoon ground black pepper
- ●2 tablespoons corn oil
- ●2 cups (8 ounces) raw pepitas
- ●1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●1 tablespoon sesame seeds, roasted
Make It
Step 1
Place chicken legs in a large pot with enough water to cover; boil for about 15 minutes or until cooked through. Set aside. Reserve broth.
Step 2
Place tomatillos, chiles, onion, lettuce, cilantro, parsley, garlic and pepper in blender; cover. Blend until smooth.
Step 3
Heat oil in a large skillet over medium-low heat. Carefully add tomatillo mixture; stir. Cook for 5 minutes.
Step 4
Place pepitas, evaporated milk, 1 cup reserved broth from cooking chicken and bouillon in blender; cover. Blend until smooth.
Step 5
Add pepita mixture to skillet; cook, stirring frequently, for 5 minutes.
Step 6
Place chicken on a serving plate; cover with about ¾ cup sauce. Sprinkle with toasted sesame seeds and serve.
To roast the sesame seeds, place them in a pan. Cook, shaking pan until golden brown. Shake constantly to avoid burning.
