Chicken with Purslane

Brenda Villagomez
Purslane is an edible and medicinal plant, rich in iron, potassium, magnesium, vitamin A, B, and C, and is native to Asia. Although it is found in many parts of the world, it is not consumed everywhere, as it is considered a weed. It is generally used in salads, and in Mexico, it is considered an ideal quelite for various stews.
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Ingredients
6
Servings
  • 2 tablespoons olive oil, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 7 tomatillos, in quarters, for the sauce
  • 3 serrano chiles, without tail, for the sauce
  • 1 1/2 cups chicken broth, for the sauce
  • 1/4 cups cilantro, leaves, for the sauce
  • 1 tablespoon cumin, for the sauce
  • pinches salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons olive oil
  • 3 cups chicken breast, in large cubes
  • 1/2 cups onion, in strips
  • 1 1/2 cups zucchini, in medium pieces
  • 2 cups purslane, leaves
  • pinches salt
  • pepper
Preparation
20 mins
37 mins
Low
  • In a skillet with hot vegetable oil, sauté the onion along with the garlic until they take on a shiny color. Add the tomatillo and serrano chili, cook for 8 minutes over medium-low heat, stirring constantly. Remove from heat once the tomatillo changes color.
  • Blend the above with chicken broth, cilantro, and cumin, season with salt and pepper. Set aside.
  • In a pot with hot vegetable oil, fry the chicken cubes until the skin begins to brown, remembering to stir so that all parts cook evenly. Once the chicken is sufficiently browned, remove from the pot and set aside.
  • In the same pot with oil, cook the onion and zucchini for 3 minutes over medium heat. Add the chicken and pour in the green sauce, season with salt and pepper; cover and cook for 20 minutes.
  • Serve hot. Accompany with pot beans and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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