Name: Pipián Verde + VIDEO
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: Mexican
Ingredients: Open Nature Pita Chips, Original with Sea Salt; A Tomatillos; Cebollitas Bunch; Elephant Garlic; Serrano Pepper; Mixed Chicken (8 Pieces); Talking Rain AQA Water, 9.5 pH; McCormick Gourmet™ Organic Turkish Bay Leaves; Morton Iodized Salt, 26 Ounce; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

```
Toast the pepitas in a skillet. 
```

Stir frequently. Be careful not to burn.

Once they start popping, remove immediately.

Roast tomatillos, ½ onion, 5 garlic cloves, and serrano peppers.

You can do this on the stove or under the broiler until the skin on everything is charred.

Place the pepitas and the roasted ingredients in a blender.

```
Blend until smooth.
```
```
Set aside.
```

In a large stock pot, add the chicken, water, bay leaf, salt, ½ onion, and 1 garlic clove.

Place a lid on the pot and cook thoroughly.

In a separate pot, heat the oil and add the sauce.

```
Bring to a simmer.
```
```
Add the cooked chicken.
```
```
Bring to a simmer again.
```
```
Let cook for 10 minutes.
```
```
Serve with rice.
```
```
Enjoy!
```

Pipián Verde + VIDEO

Serves 6

15 mins prep

60 mins cook

75 mins total

What you need

How to make