Mama Maggie's Kitchen

0 Toast the pepitas in a skillet. 
1 Stir frequently. Be careful not to burn.
2 Once they start popping, remove immediately.
3 Roast tomatillos, ½ onion, 5 garlic cloves, and serrano peppers.
4 You can do this on the stove or under the broiler until the skin on everything is charred.
5 Place the pepitas and the roasted ingredients in a blender.
6 Blend until smooth.
7 Set aside.
8 In a large stock pot, add the chicken, water, bay leaf, salt, ½ onion, and 1 garlic clove.
9 Place a lid on the pot and cook thoroughly.
10 In a separate pot, heat the oil and add the sauce.
11 Bring to a simmer.
12 Add the cooked chicken.
13 Bring to a simmer again.
14 Let cook for 10 minutes.
15 Serve with rice.
16 Enjoy!