Ingredients
- 6(about 3 ¾ pounds total) bone-in, skin-on chicken breast halves
- 1small white onion, sliced
- 4 garlic cloves, peeled and halved
- 1/2teaspoon EACH dried marjoram and thyme
- 3 bay leaves
- Salt
- 1 1/4cups (about 6 ounces) hulled untoasted pumpkin seeds (pepitas)
- 8ounces (5 to 6 medium) tomatillos, husked, rinsed and roughly chopped
- 2large romaine lettuce leaves, torn into large pieces
- Fresh hot green chile to taste taste (roughly 2 serranos or 1 jalapeño), stemmed and roughly chopped
- The leaves from a small sprig of fresh epazote, plus an additional sprig for garnish
- 1/2cup loosely packed chopped cilantro, plus a few sprigs for garnish
- 1 1/2tablespoons vegetable oil or olive oil
- 2 medium (about 12 ounces total) chayotes, peeled if you wish, pitted and cut into ½-inch cubes
- 2medium (10 ounces total) zucchini, cut into ½-inch cubes
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