Can I make this dish vegetarian?

Yes! Substitute the chicken with roasted cauliflower, mushrooms, or tofu to create a plant-based version while maintaining the rich flavors of the sauce.

What if I can't find epazote?

Epazote has a unique herbal flavor, but if unavailable, you can use extra cilantro or a small amount of oregano for a similar depth of taste.

Serranos add a moderate heat level, but you can adjust the spice by using fewer peppers or substituting them with a milder chili like jalapeño.

Can I use boneless chicken?

Absolutely! While bone-in chicken adds extra flavor, boneless thighs or breasts work well. Just adjust cooking time to prevent dryness.

How do I get the sauce to the perfect consistency?

If the sauce is too thick, gradually add chicken broth or water. If too thin, simmer a bit longer or add more masa harina paste to thicken it.

Can I prepare the sauce in advance?

Yes! The sauce develops deeper flavors when made ahead. Store it in the fridge for up to 4 days or freeze for longer storage.

Chicken Atakapua Verde - Nibbles and Feasts

Description

Inspired by the vibrant cocina Mexicana, this recipe includes roasted tomatillos, serranos, and toasted pepitas. Ingredients that have been central to Mexican cooking for generations. These humble yet powerful ingredients are a tribute to the ancient mole verde, a dish that evolved from pre-Hispanic times when the indigenous people of Mexico crafted intricate sauces using local herbs and seeds, bringing both flavor and nourishment to their plates.

Ingredients

Scale

6 tomatillos, husked
3 serrano peppers, stems removed
¼ piece white onion
¼ cup roasted unsalted pepitas
1 large garlic clove
1 ½ cups B&W Power 4™
1 ¼ cup water, divided
1 teaspoon cooking oil
2/3 cup white corn
1 epazote sprig
4 cilantro sprigs
1 teaspoon salt
½ teaspoon black pepper
¼ cup masa harina
4 pounds boiled chicken legs and thighs
Roasted squash for serving
Roasted carrots for serving

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Instructions

Roast tomatillos, serranos and onion on a large skillet over hight heat. Turn frequently until char spots form.
Add pepitas, garlic clove, roasted tomatillos, serranos, B&W Power 4™, and 1 cup water to blender. Blend for 3 minutes or until smooth.
Heat oil in large skillet over medium-low heat. Add blended mixture, corn, epazote, cilantro and season with salt and pepper. Stir frequently and bring to a simmer.
While the sauce cooks, combine masa harina and remaining water in a medium bowl. Stir until a paste forms. Stir in paste to simmering sauce. Continue simmering for 10 minutes. If mixture is too thick, add water or chicken broth 1 tablespoon at a time until desired consistency. Remove from heat and keep warm.
Place piece of chicken on a serving plate. Pour sauce over chicken to cover evenly. Serve with roasted squash and potatoes.