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Chicken with Verdolagas

20 mins
37 mins
Low
4.8
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The purslane is an edible and medicinal plant, rich in iron, potassium, magnesium, vitamin A, B and C and they are 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.
Learn more about Brenda Villagomez

Ingredients

6 portions
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 7 green tomatoes, 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 coriander, leaves, for the sauce
  • 1 tablespoon cumin, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil
  • 3 cups chicken breast, in large cubes
  • 1/2 cups onion, in plasters
  • 1 1/2 cups pumpkin, in medium pieces
  • 2 cups purslane, sheets
  • salt
  • pepper

Preparation

In a frying pan with hot vegetable oil, sauté the onion together with the garlic until they take on a bright color. Add the green tomato and the serrano pepper, cook for 8 minutes over medium low heat, stir constantly. Remove from heat once the tomato changes color.
Blend the above together with the chicken broth, coriander and cumin, season with salt and pepper. Reservation.
In a saucepan with hot vegetable oil, fry the chicken cubes until the skin begins to brown, remember to move so that all the parts are cooked evenly. Once the chicken is sufficiently browned, remove from the saucepan and reserve.
In the same saucepan with oil, cook the onion and pumpkin 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 beans from the pot and corn tortillas.

PRESENTATION

Serve hot. Accompany with beans from the pot and corn tortillas.

TIPS

If you want you can use steamed purslane, just cook them for 8 minutes in a steamer and add them at the end of the preparation.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
114.6
kcal
5.73%
Carbohydrate, by difference
2.3
g
0.77%
Protein
14.1
g
28.2%
Total lipid (fat)
5.7
g
8.77%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (5)
Andrea Flores
29/06/2021 12:21:13
Súper rico, recomiendo ponerle mucho menos chile a la salsa.
Vivian San Sebastián
05/05/2021 13:42:03
Queda muy muy picosa la salsa. No pudimos comerlo. Recomiendo solo usar 1 chile
Marilu Ruiz de Avila
27/01/2021 17:50:10
Riquísimo
Juan rafael Carrillo González
05/12/2020 01:28:40
10
Isela Jimenez
30/11/2020 13:36:05
Que rico

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