Name: Chicken with Purslane
Prep time: 57 min
Cook time: 37 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.