Mole Verde Chicken with Cilantro Lime Rice

Read through the entire recipe before getting started. Rinse and dry all produce. Remove cilantro leaves from 5 sprigs, chop and set aside, keep the other cilantro leaves whole. Remove the paper-like shell from the tomatillo and quarter. Cut the jalapeño in half lengthwise and remove the stem and seeds. Remove the root from the green onion and bias slice. Zest the lime, cut in half then juice. Add vegetable broth base to 1 cup of warm water, stir to dissolve. Crumble the cotija. Remove the chicken breast from the package, rinse and pat dry.

Rinse the rice under cool running water until the water runs clear. This is to remove excess starch from the rice. In a small pot add the rice and 1.5 cups of water. Bring to a boil, reduce to a simmer and cover. Cook for 15-20 minutes until the water has been absorbed and the rice is soft. While the rice is cooking start to make the mole, step #3.

In a medium sauté pan on medium high heat add 1 Tbsp. of oil. Add the tomatillos, whole garlic cloves, and the jalapeño. I only use half of the jalapeño because thats the heat level I’m comfortable with, you can decided how much jalapeño to add depending on how spicy you like it. Cook for 4-5 minutes, adjusting heat as necessary, turning and charring on all sides. Transfer the vegetables to a blender or food processor. Add 1/4 of the vegetable broth, cumin, pepitas, the whole cilantro and start blending. You want a smooth creamy consistency so add a little vegetable broth if needed. Keep blending until you have a very smooth and creamy consistency, about 2-3 mintues. Set aside until ready to plate.

In a medium sauté pan on medium high heat add 1 Tbsp. of oil. Add the tomatillos, whole garlic cloves, and the jalapeño. I only use half of the jalapeño because thats the heat level I’m comfortable with, you can decided how much jalapeño to add depending on how spicy you like it. Cook for 4-5 minutes, adjusting heat as necessary, turning and charring on all sides. Transfer the vegetables to a blender or food processor. Add 1/4 of the vegetable broth, cumin, pepitas, the whole cilantro and start blending. You want a smooth creamy consistency so add a little vegetable broth if needed. Keep blending until you have a very smooth and creamy consistency, about 2-3 mintues. Set aside until ready to plate.

In the same sauté pan that you charred the vegetables over medium heat, add 1 tsp. of oil. Season the chicken breast with a pinch of salt and pepper. Sear the chicken for 3-4 minutes on each side. USDA recommends cooking poultry to an internal temperature of 165ºF.

Divide the rice between two plates or bowls, top with the chicken whole or sliced then drizzle with the verde mole and top with cotija. Enjoy!