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CHICKEN IN PUMPKIN SEED SAUCE
  • 1/4 Cup Shelled pumpkin seeds
  • 4 Ounces Mild green chiles -- drained
  • 1 Tomato -- cut into large chunks
  • 1 Clove Garlic -- chopped
  • 1 Jalapeno -- stemmed, and seeded
  • 1/2 Cup Chicken broth
  • 1/2 Cup Fresh Cilantro -- chopped
  • 1 Tablespoon Olive oil
  • 1 Red bell pepper -- 1/2" cubes
  • 1 Pound Chicken
  • Salt and pepper to taste
  • 2 teaspoons Chile pepper of choice -- (pure chile powder)
  • 1 Cup Corn kernels
  • 2 Tablespoons Lime Juice
    1. Cut chicken into pieces, marinate with 1 Tablespoon lime juice, chile powder, salt, pepper and garlic. Let sit at least 20 minutes.

    2. Toast pumpkin seeds, in a heavy skillet over low heat, 3 minutes or until fragrant. In a blender add the nuts, chiles, tomato, garlic, jalapeno, chix broth, pinch of salt and cilantro. Process until smooth

    3. In a large heavy skillet over med-high heat, add olive oil. Once hot add bell pepper and cook 4 minutes. Add chicken pieces and saute for 4 minutes, reserving marinade. Once chicken is cooked add remaining marinade and cook till almost gone. Pour in sauce and simmer 10 minutes.

    4. Stir in corn and lime juice, simmer for a few minutes, taste for seasoning and serve.

     
     

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