Mexican Chicken in Green Sauce
(Pollo en Salsa Verde)

1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro (coriander leaves)
1 cup chopped scallions (spring onions)
1 cup chopped canned or fresh tomatillos
1 jalapeño or other hot green chile, seeded and
chopped, or to taste
About 1/2 cup chicken stock or water
3 Tbs vegetable oil
2-3 lbs chicken parts
Salt and freshly ground pepper to taste

    Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes. Combine in a blender with the cilantro, scallions, tomatillos, jalapeño, and enough  chicken stock to make a smooth, thin paste.  

     Heat the vegetable oil in a large
heavy skillet, preferably non-stick, over moderate heat. Season the chicken with salt and pepper and brown on all sides in the
hot oil.

   Add the green sauce and enough additional chicken stock to make a thin, soupy sauce.

     Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes.

Serves 4 to 6.