👨‍🍳 تعليمات

1. 1

   In a large pot, place chicken thighs, cover with water, add salt and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through. Remove chicken and set aside. Reserve about 2 cups of the chicken broth.

2. 2

   While chicken is simmering, roast tomatillos, onion, garlic, and serrano peppers on a baking sheet until softened and slightly charred. Alternatively, boil them in water until tender.

3. 3

   In a blender, combine the roasted (or boiled) tomatillos, onion, garlic, serrano peppers, cilantro, toasted pumpkin seeds, toasted sesame seeds, and torn corn tortillas. Add 1 cup of the reserved chicken broth.

   💡 نصائح احترافية: Ensure tortillas are stale to help thicken the sauce.
4. 4

   Blend until smooth. If the mixture is too thick, add more reserved chicken broth, a little at a time, until you reach a pourable consistency.

   💡 نصائح احترافية: For a smoother sauce, you can strain it after blending.
5. 5

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Carefully pour the blended sauce into the hot oil (it will splatter). Cook, stirring constantly, for about 10-15 minutes, until the sauce darkens slightly and thickens.

   💡 نصائح احترافية: Be cautious of splattering when adding the sauce to the hot oil.
6. 6

   Return the cooked chicken thighs to the pot with the sauce. Add the remaining reserved chicken broth. Bring to a simmer, then reduce heat, cover, and cook for another 30 minutes, allowing the flavors to meld.

7. 7

   Season with salt and pepper to taste. Serve hot, typically with white rice and corn tortillas.

   💡 نصائح احترافية: Adjust seasoning before serving.