Chicken In Green Pipian Sauce Recipes

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POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)



Pollo en Pipian (Chicken in Pipian Sauce) image

When I lived in Mexico this was one of my favorite dishes.

Provided by Malcolm Colcleugh

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 8

Number Of Ingredients 16

1 (3 pound) chicken, cut into parts
3 cups water
2 stalks celery
1 bay leaf, crumbled
1 onion, quartered
2 cloves garlic
2 teaspoons salt
2 teaspoons black pepper
½ cup blanched almonds
⅔ cup sesame seeds
1 tablespoon extra virgin olive oil
2 teaspoons chicken bouillon
3 guero chile peppers, chopped
2 jalapeno peppers, chopped
⅓ cup pitted black olives
2 teaspoons capers

Steps:

  • In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
  • Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
  • Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g

CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)



Chicken in Pipian Sauce (A Traditional Mexican Recipe) image

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Often made using pumpkin or squash seeds this recipe uses a few different seeds but you can easily substitue any that you prefer. This recipe is a more modern version of this very typical and grand recipe! I would suggest serving this over or with rice.

Provided by sassafrasnanc

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

2 whole chickens, cut into parts
6 cups water
2 carrots, cut in half lengthwise
1 onion, quartered
2 garlic cloves
1 bay leaf
1 celery
2 parsley sprigs
4 teaspoons salt
4 black peppercorns
1 cup sesame seeds
1 cup blanched almond
1 tablespoon corn oil or 1 tablespoon lard
2 teaspoons chicken bouillon powder
6 yellow chiles, chopped
3/4 cup olive
2 teaspoons capers

Steps:

  • Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
  • Strain, reserving the broth.
  • Skin and bone the chicken, and set aside.
  • To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
  • Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
  • Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
  • Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
  • Add the chiles, olives, capers and chicken.
  • Simmer for 10 minutes, and serve hot.

Nutrition Facts : Calories 964.8, Fat 73.1, SaturatedFat 17.4, Cholesterol 243.9, Sodium 1639.5, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 65

POLLO EN PIPIAN TIPO ZACATECAS (CHICKEN WITH PIPIAN SAUCE, ZACATECAS STYLE)



Pollo en Pipian Tipo Zacatecas (Chicken with Pipian Sauce, Zacatecas Style) image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 5 servings

Number Of Ingredients 14

1 bone-in chicken breast
3 cloves garlic
1 medium tomato, cut in half
1/4 onion
Salt
1 cup pumpkin seeds with husk (not peeled)
1 cup pumpkin seeds, peeled
1/2 cup dry purple corn kernels
8 medium dried guajillo chiles
4 dried California chiles
1 Chile de arbol or chile Japones (spicy)
Hot water, as needed
1/4 cup canola or oil olive
Salt

Steps:

  • For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken.
  • For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes.
  • Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin purée.) Set aside.
  • Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking.
  • Serve the sauce on top of the chicken!

GREEN PIPIâN MOLE WITH CHICKEN



Green Pipiân Mole with Chicken image

Provided by Sergio Remolina

Categories     Chicken     Rice     Fry     Poach     Dinner     Tomatillo     Seed     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Mole:
1 cup pumpkin seeds
1 cup vegetable stock or canned vegetable broth
1 pound tomatillos, husked, rinsed, and quartered
2 fresh epazote leaves
1 fresh hoja santa leaf (root beer leaf)
2 leaves romaine lettuce
8 sprigs fresh cilantro
2 fresh serrano chiles, chopped
1/4 medium onion, chopped
1 clove garlic
1/8 teaspoon whole cumin seeds
3 teaspoons canola or vegetable oil
Kosher salt
The finished dish:
4 cups cooked white rice
2 cups steamed chayote or zucchini
2 cups steamed green beans
4 poached skinless, boneless chicken breasts

Steps:

  • Make the mole:
  • In a sauté pan over moderate heat, toast the pumpkins seeds, stirring frequently and being careful not to burn them. Transfer to a small bowl to cool. Once cool, reserve about 1/4 cup of pumpkin seeds for garnish, then transfer the remaining seeds to a blender and add enough vegetable stock to cover by 1 inch. Blend on high until smooth. Transfer the mixture to a bowl and clean the blender.
  • Place the tomatillos, epazote, hoja santa, romaine, cilantro, chiles, onion, garlic, and cumin in a blender, in that order, and blend well. If more liquid is needed, add water or broth, 1 tablespoon at a time.
  • In a deep skillet over high heat, heat the oil until shimmering then carefully add the tomatillo mixture and fry, stirring constantly and adding broth or water as needed to achieve a sauce-like consistency, for 1 to 2 minutes.
  • Remove the skillet from the heat and add the pumpkin seed mixture. Mix well, then season to taste with salt.
  • To serve:
  • Divide the rice, chayote or zucchini, green beans, and poached chicken among 4 plates. Coat the chicken with the mole, garnish with the reserved pumpkin seeds, and serve.
  • DO AHEAD: Leftover mole can be stored in an airtight container for 3 days in the refrigerator. Or, if frozen properly in an airtight container and wrapped in plastic and then aluminum wrap, it can be held for up to 4 months in the freezer.

CHICKEN IN GREEN PUMPKIN-SEED SAUCE



Chicken in Green Pumpkin-Seed Sauce image

Categories     Chicken     Low/No Sugar     Cinco de Mayo     Hot Pepper     Spring     Healthy     Tomatillo     Cilantro     Seed     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Chicken
5 cups water
6 chicken thighs with skin and bones
1/4 large white onion
3 garlic cloves, halved
3 large fresh cilantro sprigs
1 teaspoon fine sea salt
Sauce
1 2/3 cups shelled pepitas (pumpkin seeds)
6 whole black peppercorns
12 ounces tomatillos, husked, rinsed, coarsely chopped
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro
3 medium serrano chiles, chopped with seeds
2 garlic cloves, chopped
1 teaspoon fine sea salt
6 tablespoons corn oil

Steps:

  • For chicken:
  • Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
  • Meanwhile, begin sauce:
  • Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
  • Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. 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.
  • 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. Add tomatillo mixture; stir 1 minute. 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. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

GREEN PIPIAN



Green Pipian image

This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.

Provided by Martha Rose Shulman

Categories     dips and spreads, one pot

Time 40m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro
1 1/2 cups chicken stock
1 tablespoon canola or extra virgin olive oil
Salt, preferably kosher salt, to taste

Steps:

  • Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
  • Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
  • Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams

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