Chicken mole verde

Ingredients

• 4 pcs Chicken breast with skin, boned
• 200 g Tomatillos
• 3 tbsp Olive oil
• 2 pcs Jalapeno, minced
• 20 g Coriander, fresh, chopped
• 4 clove Garlic
• 1 tsp Black peppercorns
• 1 pcs Onion, diced

Method

1. Place the chicken, half the cilantro, peppercorns, 2 garlic cloves, and onion in a saucepot.
2. Cover with water and bring to a boil.
3. Reduce heat and simmer for 30 minutes.
4. Remove chicken from saucepot and strain.
5. Reserve 230ml.
6. Heat olive oil in a skillet.
7. Add tomatillos and jalapenos.
8. Cook for 10 minutes.
9. Transfer to a blender with remaining cilantro, garlic, and reserved cooking liquid.
10. Puree and transfer to a skillet.
11. Cook the sauce for 5 minutes or until thickened.
12. Place back in the chicken and simmer for 2-3 minutes.
13. Serve warm.