Chicken with Pumpkin Seed Sauce (Chicken Pepián)

• •
  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Kosh salt and freshly-cracked black pepper
• •
  Optional Toppings: Chopped Fresh Cilantro, Thinly-Sliced Green Onions, Chopped Pepitas, Etc.
• •
  Tomatillo(454g)
• •
  Poblano Pepper
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Pumpkin Seeds (Pepitas)(160g)
• •
  Yellow Onion
• •
  Garlic
• •
  JalapeñO Pepper
• •
  Cilantro, Fresh(240g)
• •
  1/2 cup vegetable stock or water
• •
  Lime Juice, Fresh(30g)
• •
  Cumin, Ground(3g)
• •
  Kosher salt and freshly-cracked black pepper

Instructions

1. 1Preheat the broiler on your oven.  (Or see alternate instructions below, if you would like to cook the chicken on the grill or stovetop.)
2. 2If using wooden skewers, soak them in a large pan of water for at least 30 minutes before cooking.  (Or skip that step if you’re using metal skewers.)
3. 3In a large mixing bowl, toss the chicken and olive oil until combined.
4. 4Thread the 5-6 pieces of chicken onto each skewer, then place the skewers on a large baking sheet.  Season the chicken with a generous pinch of salt and black pepper, then flip the skewers over and season once more.
5. 5Broil on the second-to-top shelf of your oven for 8-10 minutes until the chicken is cooked through (no longer pink on the inside) and golden on top.  Keep a close eye on the chicken so that it does not overcook!  Remove and serve immediately with the pepitas sauce (see below), garnished with your favorite toppings if desired.
6. 6Preheat the broiler.  Line a baking sheet with aluminum foil, or grease with cooking spray.
7. 7Place the tomatillo and poblano halves in a large bowl with 1 tablespoon olive oil, and toss until evenly coated.  Place the tomatillo and poblano halves skin-side-up on the baking sheet.  Broil until charred, about 8-10 minutes.  (Keep a close eye on them while cooking so that they do not get too charred.)
8. 8Meanwhile, heat a large saute pan over medium-high heat. Add the pepitas, and cook until they are fragrant and start popping, stirring occasionally, about 2 to 4 minutes. Transfer to a plate.
9. 9In same saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and sauté for about 5 minutes, until soft and translucent, stirring occasionally.  Stir in the garlic and jalapeno, and sauté for 2 minutes more, stirring occasionally.
10. 10Immediately transfer the onion mixture to a food processor or blender.  Then add in the cooked tomatillos and poblano pepper, pepitas, cilantro, vegetable stock (or water), lime juice and cumin.  Puree until smooth.  Then season with salt and pepper, to taste.
11. 11Serve immediately, or refrigerate in a sealed container for up to 4 days.