Appetizers
Chicken Mole Verde Nachos
- Prep Time 15 MINS
- Cook Time 40 MINS
- Total Time 55 MINS
Serves: 4
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Ingredients
- 14 oz bag Ricos Original Nacho Chips
- 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 4 chicken leg quarters
- 2 cups chicken stock
- 1 medium onion, sliced
- 4 garlic cloves
- 1 bunch of cilantro
- 2-3 bay leaves
- 6 tomatillos, husks removed
- 2 serrano chilies
- ½ cup sesame seeds
- ½ cup pumpkin seeds
- 6 whole clove spice
- 2-3 romaine lettuce leaves
- 3 oz oil
- Salt & fresh ground pepper to taste
Instructions
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Season the chicken generously with salt and fresh ground pepper.
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Sear the chicken with the skin side down in a large, shallow, roasting pot over medium-high heat until skin is brown and crispy.
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Turn the chicken over before adding the onion and garlic. Let sear for a couple minutes and add the stock.
- Cover the chicken with a tight-fitting lid and cook until chicken reaches an internal temperature of 165 °F.
- Remove from heat. Pull chicken out of pan to cool.
- Coat the chilies and tomatillos with oil, season with salt and pepper, and roast on a cookie sheet in an oven at 350 °F for 15-20 minutes.
- Remove from oven, cover, and let cool.
