Tomatillo Mole with Chicken and Vegetables

Tomatillo Mole with Chicken and Vegetables

Serves 6 to 8

This traditional green mole from Mexico is full of bright, fresh herbal flavors. "Mole" comes from the Nahuatl word "molli" which means "concoction" (and is recognizable in the well-known "guacamole"). Serve with white or brown rice to soak up the sauce, if you like.

Ingredients: 
  • 4 cups low-sodium chicken broth
  • 1 1/2 bunch cilantro, trimmed
  • Leaves from 1 bunch parsley
  • 1 dried bay leaf
  • 1 clove garlic, halved
  • 1 large yellow onion, halved
  • 1 1/2 pound skinless, boneless chicken breasts
  • 1 1/2 pound skinless, boneless chicken thighs
  • Salt and pepper, to taste
  • 1 3/4 pound tomatillos, husked and rinsed
  • 2 jalapeños, seeded and quartered
  • 1 bunch green onions, white and green parts, thinly sliced separately
  • 1 cup green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup sugar snap peas
  • 1 cup fresh or thawed frozen peas
  • 2 zucchini, thickly sliced
  • 1 cup loosely packed mint
  • 1/2 bunch chives
You must be signed in to use shopping lists.
Cancel
Method: 

Put broth, 2 sprigs of the cilantro, 2 tablespoons of the parsley leaves, bay leaf, garlic, 1 onion half, and 4 cups water into a large pot and bring to a boil. Season chicken with salt and pepper on both sides and add to pot. When liquid returns to a boil, cover and remove from heat. Let chicken steep until cooked through, 18 to 20 minutes. Transfer chicken to a plate, cover and set aside.

Reheat chicken cooking liquid to a simmer and add tomatillos. Simmer until bright green color becomes opaque, 7 to 10 minutes. Using a slotted spoon, transfer tomatillos to a food processor. (Strain cooking liquid and reserve.) Cut remaining yellow onion half into large pieces and add to food processor along with jalapeños, white parts of green onions and 2 cups of the reserved cooking liquid. Puree until smooth and season with salt and pepper.

Transfer 4 cups of the remaining cooking liquid to a large pot. (Save any remaining cooking liquid for another use, or discard.) Stir in the tomatillo mixture and bring to a simmer over medium high heat. Add green beans, sugar snap peas, peas and zucchini. Simmer 3 to 5 minutes, until vegetables are crisp-tender. Add reserved chicken and simmer gently to reheat.

Just before serving, finish the mole verde by placing the remaining cilantro, remaining parsley, mint and chives into a blender with 1/2 cup of the warm mole liquid. Puree and season with salt and pepper. Remove chicken from heat and stir in puree. Mix well and serve immediately, garnish with remaining green onions.

Nutritional Info: 
Per Serving:360 calories (100 from fat), 11g total fat, 3g saturated fat, 115mg cholesterol, 150mg sodium, 22g carbohydrate (7g dietary fiber, 10g sugar), 43g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion