Green Mole

Green Mole
Makes:
8 servings, 1 chicken leg and 3/4 cup mole
Prep Time:
15
minutes
Total Time:
40
minutes
Low CalorieLow Sodium
Serve this green mole sauce over chicken legs, or any chicken pieces you have available, for a quick and delicious meal. This creamy mole is quick to prepare and uses tomatillos, chiles, lettuce, cilantro and parsley, which is where all the green color comes from.

In this recipe:



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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

Directions:

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.

PLACE tomatillos, chiles, onion, lettuce, cilantro, parsley, garlic and pepper in blender; cover. Blend until smooth.

HEAT oil in a large skillet over medium-low heat. Carefully add tomatillo mixture; stir. Cook for 5 minutes.

PLACE pepitas, evaporated milk, 1 cup reserved broth from cooking chicken and bouillon in blender; cover. Blend until smooth.

ADD pepita mixture to skillet; cook, stirring frequently, for 5 minutes.

PLACE chicken on a serving plate; cover with about ¾ cup sauce. Sprinkle with toasted sesame seeds and serve.

Cook's Tip: To roast the sesame seeds, place them in a pan. Cook, shaking pan until golden brown. Shake constantly to avoid burning.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 220
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 60mg (21% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 4g (17% of DV)
  • Sugars: 8g
  • Protein: 26g
  • Vitamin A: 20% of DV
  • Vitamin C: 30% of DV
  • Calcium: 10% of DV
  • Iron: 40% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Green Mole

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

 

Directions

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.

PLACE tomatillos, chiles, onion, lettuce, cilantro, parsley, garlic and pepper in blender; cover. Blend until smooth.

HEAT oil in a large skillet over medium-low heat. Carefully add tomatillo mixture; stir. Cook for 5 minutes.

PLACE pepitas, evaporated milk, 1 cup reserved broth from cooking chicken and bouillon in blender; cover. Blend until smooth.

ADD pepita mixture to skillet; cook, stirring frequently, for 5 minutes.

PLACE chicken on a serving plate; cover with about ¾ cup sauce. Sprinkle with toasted sesame seeds and serve.

Cook's Tip: To roast the sesame seeds, place them in a pan. Cook, shaking pan until golden brown. Shake constantly to avoid burning.

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