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    You are in: Home / Recipes / Pipián Verde Con Pollo (Chicken in Green Pumpkin Seed Sau Recipe
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    Pipián Verde Con Pollo (Chicken in Green Pumpkin Seed Sau

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    realbirdlady's Note:

    From 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.

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    Units: US | Metric


    1. 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. 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. 3
      Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
    4. 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. 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. 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. 7
      Add tomatillo mixture; stir 1 minute.
    8. 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. 9
      Season sauce to taste with salt.
    10. 10
      Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

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    Nutritional Facts for Pipián Verde Con Pollo (Chicken in Green Pumpkin Seed Sau

    Serving Size: 1 (409 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 473.9
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 8.1 g
    Cholesterol 78.9 mg
    Sodium 859.4 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 2.9 g
    Sugars 3.3 g
    Protein 26.5 g

    The following items or measurements are not included:

    fresh cilantro

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