Pumpkin Seed Chicken Mole
"I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried."
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 118.29 ml raw pumpkin seeds or 118.29 ml pepitas
- 4.92 ml cumin seed
- 2.46 ml cracked black pepper
- 2.46 ml dried Mexican oregano
- 10 tomatillos, husked, washed and quartered
- 1 serrano chili
- 2 garlic cloves, peeled
- 2 romaine lettuce leaves
- 0.61 ml ground cinnamon
- 1 bunch cilantro, stems and leaves
- 2 radish tops
- 1 small onion, quartered
- 7.39 ml salt
- 29.58 ml olive oil
- 473.18 ml chicken stock
- 3 large boneless skinless chicken breast halves
- 1 bunch radish, thinly sliced, for garnish
directions
- Place a dry cast-iron skillet over low heat.
- Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
- Do not brown.
- Set aside to cool and then grind in a blender or food processor to a powder.
- Reserve.
- Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
- Puree until smooth.
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large saucepan over high heat.
- Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
- Stir in the stock, reduce the heat and simmer 10 minutes.
- Turn the heat up to high and bring to a boil.
- Stir in the ground nut mixture and remove from the heat.
- Puree in a food processor or blender, in batches if necessary.
- Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
- Place the chicken breasts in the sauce and bring to a boil over moderate heat.
- Cover with foil, transfer to the oven and bake 20 minutes.
- Serve the chicken and sauce over a bed of white rice.
- Sprinkle the radish slices over the top.
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Reviews
-
This is fantasic!!! reminds me of Casa Mole in Rosarito baji Calif. very very good -
We loved this and have made it twice in the last 30 days. It is a little work (we work from a fresh pumpkin) but worth it. The flavor is wonderful, but we did not appreciate the thin sauce that was the result of straining all of the tomatillo texture out. So, the 2nd attempt we added the seeds into only about 2 cups of the sauce (reserving the rest) and then strained that bit and added back the reserved sauce. this texture worked better for us. My MIL (and family) is from Mex City and this is the way she knows it. She admits that the flavor is very authentic. Muchas gracias for this great recipe! -
I have been making a very similar recipe to this for years, using it for both chicken and lean pork. The recipe I make has no radishes or cinnamon, but more chilis and lettuce (4 cups). I also have come to like a mixture of nuts. I usually use pepitas and almonds (or pistachios). Sometimes I cook it in the crock pot. It is absolutely delicious and a definite favorite! -
OMG! My grandma use to make this whenever we visited her in Guadalajara! This was soooo much like the one she used to make. This sauce is known as Pipian in Mexico. -
I found this recipe on the food network by Milliken and Feniger. It is just divine. My DH loved it, and he's not crazy about mexican food. I used a jalapeno instead of serrano, so it wasn't too hot. The sauce would also make a great soup addition (like to black bean soup). Definitly a treasured recipe in my home.
Tweaks
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I found this recipe on the food network by Milliken and Feniger. It is just divine. My DH loved it, and he's not crazy about mexican food. I used a jalapeno instead of serrano, so it wasn't too hot. The sauce would also make a great soup addition (like to black bean soup). Definitly a treasured recipe in my home.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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