Power4 Chicken Atakapua Verde

This Chicken Atakapua Verde marries ancient Mexican flavors with modern nutrition! Featuring B&W Power 4™, with over 80 essential nutrients, the most nutritious blend on the planet, this dish is a nod to the rich history of salsas and moles that have been nourishing Mexican families for centuries. With watercress, spinach, arugula, and kale, you’re bringing together a mix that has been celebrated for its healing properties.

Inspired by the vibrant cocina Mexicana, this recipe includes roasted tomatillos, serranos, and toasted pepitas. Ingredients that have been central to Mexican cooking for generations. These humble yet powerful ingredients are a tribute to the ancient mole verde, a dish that evolved from pre-Hispanic times when the indigenous people of Mexico crafted intricate sauces using local herbs and seeds, bringing both flavor and nourishment to their plates.

Serve with roasted squash and carrots, an homage to the milpa (the traditional Mexican farming system), for a comforting, homestyle meal that pays respect to the roots of Mexican cuisine. A blend of ancient wisdom and modern nutrition.

INGREDIENTS
Chicken Apatuka
  • 6 tomatillos, husked
  • 3 serrano peppers, stems removed
  • ¼ piece white onion
  • ¼ cup roasted unsalted pepitas
  • 1 large garlic clove
  • 1 ½ cups B&W Power 4™
  • 1 ¼  cup water, divided
  • 1 teaspoon cooking oil
  • 2/3 cup white corn
  • 1 epazote sprig
  • 4 cilantro sprigs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup masa harina
  • 4 pounds boiled chicken legs and thighs
  • Roasted squash for serving
  • Roasted carrots for serving
  • ½ avocado
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons orange zest
  • 1 teaspoon chia seeds (optional)
DIRECTIONS
  1. Roast tomatillos, serranos and onion on a large skillet over hight heat. Turn frequently until char spots form.
  2. Add pepitas, garlic clove, roasted tomatillos, serranos, B&W Power 4™, and 1 cup water to blender. Blend for 3 minutes or until smooth.
  3. Heat oil in large skillet over medium-low heat. Add blended mixture, corn, epazote, cilantro and season with salt and pepper. Stir frequently and bring to a simmer.
  4. While the sauce cooks, combine masa harina and remaining water in a medium bowl. Stir until a paste forms. Stir in paste to simmering sauce. Continue simmering for 10 minutes. If mixture is too thick, add water or chicken broth 1 tablespoon at a time until desired consistency. Remove from heat and keep warm.
  5. Place piece of chicken on a serving plate. Pour sauce over chicken to cover evenly. Serve with roasted squash and potatoes.
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