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EASY CHICKEN PEPIAN (PEPIAN DE POLLO FÁCIL)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 6 cloves fresh garlic, unpeeled
  • 3 medium fresh tomatillos, husks removed
  • 3 pumpkin seed kernels tablespoons raw pepitas
  • 3 tablespoons sesame seeds
  • 2 dried ancho chile peppers, seeds removed, broken into pieces
  • 1/4 teaspoon ground cinnamon
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1 6 inch corn tortilla
  • 1 teaspoon salt, divided
  • 1-1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • Chopped cilantro, optional
  • Hot cooked rice, optional
DIRECTIONS

Heat large stainless steel skillet over medium-high heat. Place garlic and tomatillos in skillet; cook 15 minutes or until charred and tender, turning occasionally. Carefully remove peel from garlic and cut tomatillos in quarters; set aside.

Meanwhile, place pepitas, sesame seeds, ancho chile peppers and cinnamon in another large skillet. Heat over medium heat 8 to 10 minutes or until lightly browned and fragrant, stirring frequently. Place in food processor; pulse ingredients into fine crumbs. Add undrained tomatoes, tomatillos, garlic, tortilla and 3/4 teaspoon salt. Pulse until smooth; set aside.

Heat same skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt. Add to skillet; cook 5 minutes or until no longer pink, stirring occasionally. Stir in tomato mixture; simmer 10 minutes or until slightly thickened, stirring occasionally. Sprinkle with cilantro and serve with rice, if desired.