(Chicken in Green Sauce - Guatemala)


  • 1 chicken, cut into serving pieces, looseskin and fat discarded
  • 4 cups water
  • 1 teaspoon salt
  • 2 tortillas, sliced
  • 1 tablespoon pepitoria (squash seeds)
  • 1/2 cup sesame seeds
  • 1 cup cilantro, packed
  • 1 cup sliced scallions, green part only
  • 1/2 cup sliced tomatillos
  • 1 to 2 teaspoons hot green chile slices
  • 1 tablespoon corn oil


  1. Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes.
  2. Remove the chicken and set aside. Reserve broth and soak tortillas in it.
  3. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.
  4. Prepare sauce in processor. Grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste.
  5. Brown the chicken pieces in oil over moderate heat for 5 minutes.
  6. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.
  7. Serve warm.

Serves 4.

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