Pollo en Pipian Verde
Pollo en Pipian Verde is a traditional Mexican dish featuring tender chicken cooked in a rich and flavorful green pumpkin seed sauce.
Nutrition
Calories: 450cal
Carbohydrate: 10g
Protein: 30g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
45 min Cook
1 hr 5 min Total
4 Servings
Ingredients
- 4 chicken thighs, skinless and boneless
- 1 cup pumpkin seeds (pepitas)
- 1 cup chicken broth
- 2 fresh green poblano peppers, roasted and peeled
- 2 jalapeño peppers, roasted and peeled
- 1 cup cilantro, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Start by dry roasting the pumpkin seeds in a skillet over medium heat until they puff up and are lightly golden, about 5 minutes. Stir frequently to prevent burning. Set them aside to cool.
- Roast the poblano and jalapeño peppers over an open flame or under a broiler until the skins are charred. Place them in a sealed plastic bag for 5 minutes to steam. Then peel the skins, remove the seeds, and roughly chop the peppers.
- In a blender, combine the roasted pumpkin seeds, roasted peppers, cilantro, parsley, onion, garlic, cumin, and chicken broth. Blend until smooth. The sauce should be thick and green. Add extra broth if needed to adjust the consistency to your liking.
- Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear them until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
- Reduce the heat to medium. Pour the pipian verde sauce into the same skillet or Dutch oven and bring it to a simmer. Return the chicken thighs to the skillet, cover, and let them simmer in the sauce for about 25 minutes or until the chicken is cooked through and tender.
- Taste and adjust the seasoning with more salt and pepper if necessary. Serve the chicken hot, garnished with lime wedges on the side.
