Mexican Chicken In Green Sauce (Pollo En Salsa Verde)

Ingredients:

1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro
1 cup chopped scallions
1 cup chopped canned or fresh tomatillos
1 jalapeno or other hot green chile, seeded and
chopped, or to taste
1/2 cup chicken stock or water
3 tablespoons vegetable oil
3 pounds chicken parts
Salt and freshly ground pepper, to taste

Directions:
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, jalapeno, 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.