Chicken In Pueblan Green Pumpkin Seed Sauce Recipes

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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 PIPIAN SAUCE (PUMPKIN SEED)



Chicken in Pipian Sauce (Pumpkin Seed) image

A fabulous southwestern chicken dish with a savory nutty and slightly spicy sauce. This came from "Cooking with Love from Arizona".

Provided by LynnG 2

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup unsalted pumpkin seeds
1/4 cup blanched almond
1/4 teaspoon cumin seed
1/4 cup onion, chopped
1 garlic clove, finely chopped
1 (4 ounce) can diced green chilies
1/2 cup parsley (definitely the cilantro!!) or 1/4 cup cilantro leaf, chopped (definitely the cilantro!!)
2 cups chicken broth
1 tablespoon lemon juice (fresh)
4 large chicken breast halves, skinned and boned
salt & freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
  • In blender or food processor, grind toasted mixture.
  • Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
  • Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
  • Bring to boil, reduce heat and simmer uncovered about 15 minutes.
  • Meanwhile, season chicken with salt and pepper.
  • In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
  • Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.

Nutrition Facts : Calories 307.8, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 771.3, Carbohydrate 10.1, Fiber 1.8, Sugar 2.3, Protein 21.7

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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