Hähnchen in grüner Mole Rezept

Zubereitung Hähnchen in grüner Mole

1. 1

   Rinse the chicken pieces and pat them dry.

2. 2

   Toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat until golden and fragrant, then set aside.

   3 Min.
3. 3

   In the same skillet, lightly toast the serrano chili until slightly blistered, then soak it in hot water for about 10 minutes to soften.

   10 Min.
4. 4

   Heat olive oil in a large pot over medium heat and sauté the chopped onion and garlic until translucent and aromatic.

   5 Min.
5. 5

   Add chopped tomatillos, cilantro stems (reserving leaves for garnish), epazote, and soaked serrano chili to the pot and cook for about 5 minutes, stirring occasionally.

   5 Min.
6. 6

   Transfer the toasted pumpkin seeds, sesame seeds, garlic, and cooked vegetables to a blender, then blend with chicken broth until smooth to create the mole verde sauce.

7. 7

   Return the sauce to the pot and bring to a simmer over low heat, seasoning with salt and pepper to taste.

8. 8

   Add the chicken pieces to the simmering sauce, cover, and cook for about 30 minutes, or until the chicken is thoroughly cooked and tender.

   30 Min.
9. 9

   Garnish with fresh cilantro leaves before serving.