Mole Verde Chicken with Roasted Poblano Raita

Ingredients

• 1.5 lb Boneless skinless chicken thighs
• 1/2 cup Pumpkin seeds (pepitas)
• 1 lb Tomatillos, husked and quartered
• 2 large Poblano peppers
• 2 Serrano peppers(optional)
• 1 cup packed Cilantro, divided
• 1 medium Yellow onion, divided
• 4 Garlic cloves
• 2 large Romaine lettuce leaves
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1/2 cup Whole milk plain Greek yogurt
• 2 tbsp Lime juice, divided
• 1.5 cups Chicken broth
• 3 tbsp Olive oil, divided
• 4 cups Cauliflower rice
• to taste Salt and black pepper

Instructions

1. 1

   Preheat the broiler. Place tomatillos, 1 poblano, onion halves, and garlic on a sheet pan. Broil 8-10 minutes, turning once, until charred and softened. Meanwhile, toast pumpkin seeds in a dry skillet over medium heat for 4-5 minutes until puffed and fragrant; set aside.

2. 2

   Char the second poblano directly over a gas flame or under the broiler, turning until blackened on all sides (about 10 minutes). Steam in a covered bowl 10 minutes, then peel, seed, and finely chop.

3. 3

   Blend the roasted tomatillos, onion, garlic, one serrano, toasted pumpkin seeds, half the cilantro, romaine, cumin, oregano, 1 tbsp lime juice, and 1 cup chicken broth until smooth. This is your mole verde base.

4. 4

   Season chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat and sear the chicken 3-4 minutes per side until browned. Remove and set aside.

5. 5

   Pour the mole verde sauce into the pot, scraping up browned bits. Simmer 5 minutes, then return the chicken, cover, and braise on low for 35-40 minutes until tender and the sauce has thickened and darkened.

6. 6

   While the chicken braises, make the raita: stir the Greek yogurt with the chopped roasted poblano, remaining cilantro, remaining serrano (minced), 1 tbsp lime juice, and a pinch of salt. Chill.

7. 7

   Heat remaining olive oil in a skillet over medium heat. Sauté cauliflower rice 6-8 minutes until tender, season with salt, and stir in chopped cilantro.

8. 8

   Serve the mole verde chicken over cilantro cauliflower rice with a generous dollop of roasted poblano raita.