Green Pipiân Mole with Chicken

Ingredients

• 1  bay leaves fresh (root beer leaf)
• 2 cups chayote squashes steamed
• 4 cups rice white cooked
• 2  epazote leaves fresh
• 8 sprigs cilantro leaves fresh
• 1 clove garlic 
• 2 cups green beans steamed
• 4 servings kosher salt 
• 0.3 medium onion chopped
• 4  chicken breast boneless skinless
• 1 cup pumpkin seeds 
• 2 leaves the of 1 cos lettuce 
• 2  serrano chiles fresh chopped
• 1 pound tomatillos husked rinsed quartered
• 1 cup vegetable stock canned
• 3 teaspoons vegetable oil 
• 0.1 teaspoon cumin seeds whole

Equipment

• bowl
• frying pan
• blender

Directions

1. In a sauté pan over moderate heat, toast the pumpkins seeds, stirring frequently and being careful not to burn them.
2. Transfer to a small bowl to cool. Once cool, reserve about 1/4 cup of pumpkin seeds for garnish, then transfer the remaining seeds to a blender and add enough vegetable stock to cover by 1 inch. Blend on high until smooth.
3. Transfer the mixture to a bowl and clean the blender.
4. Place the tomatillos, epazote, hoja santa, romaine, cilantro, chiles, onion, garlic, and cumin in a blender, in that order, and blend well. If more liquid is needed, add water or broth, 1 tablespoon at a time.
5. In a deep skillet over high heat, heat the oil until shimmering then carefully add the tomatillo mixture and fry, stirring constantly and adding broth or water as needed to achieve a sauce-like consistency, for 1 to 2 minutes.
6. Remove the skillet from the heat and add the pumpkin seed mixture.
7. Mix well, then season to taste with salt.
8. Divide the rice, chayote or zucchini, green beans, and poached chicken among 4 plates. Coat the chicken with the mole, garnish with the reserved pumpkin seeds, and serve.
9. DO AHEAD: Leftover mole can be stored in an airtight container for 3 days in the refrigerator. Or, if frozen properly in an airtight container and wrapped in plastic and then aluminum wrap, it can be held for up to 4 months in the freezer.