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Pipián Verde Con Pollo (Chicken in Green Pumpkin Seed Sau

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“From Epicurious.com. Very traditional mesoamerican ingredients combine for a rich textured dish typical of Puebla, Mexico. This is a mild, layered sauce. Feel free to adjust the seasoning to make it your own - you can omit the cilantro, choose a hotter or milder chile, or remove the chicken skin and bones before serving. Most of the sauce preparation takes place while the chicken is simmering. For a quick meal after a long day, the chicken and the sauce can also be made ahead of time, with the final steps of the dish taking only a few minutes to heat and assemble.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For chicken, bring all ingredients to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Then, transfer chicken to bowl; cover to keep warm. (Remove skin and bones if desired.) Reserve chicken broth in pot; spoon off fat from surface.
  2. Meanwhile, begin the sauce by heating heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes. (Be patient; do not brown). Transfer to dish; cool.
  3. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
  4. After the chicken is cooked, puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. (If you're preparing the meat and sauce to be assembled later, stop here.).
  5. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
  6. Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes.
  7. Add tomatillo mixture; stir 1 minute.
  8. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer.
  9. Season sauce to taste with salt.
  10. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

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