Pumpkin Seed Chicken Mole Recipes

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CHICKEN WITH PUMPKIN-SEED MOLE



Chicken with Pumpkin-Seed Mole image

They may be tiny, but seeds pack a powerful nutritional punch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved
1 small serrano chile
1 small poblano chile
1 small white onion, cut into 1/4-inch dice
2 garlic cloves
1 cup fresh cilantro leaves, plus sprigs for garnish
1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano, preferably Mexican
2 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon coarse salt
2 tablespoons lime juice
Steamed rice, for serving (optional)

Steps:

  • Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.
  • Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.
  • Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.
  • Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.
  • Place chicken in a clean 4-quart pot, and cover with sauce. Cook over medium-low heat until just heated through, about 10 minutes. (Do not simmer.)
  • Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Distribute evenly among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining 2 tablespoons pepitas. Serve with rice if desired.

Nutrition Facts : Calories 287 g, Cholesterol 66 g, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 250 g

PUMPKIN SEED CHICKEN MOLE



Pumpkin Seed Chicken Mole image

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.

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup raw pumpkin seeds or 1/2 cup pepitas
1 teaspoon cumin seed
1/2 teaspoon cracked black pepper
1/2 teaspoon dried Mexican oregano
10 tomatillos, husked, washed and quartered
1 serrano chili
2 garlic cloves, peeled
2 romaine lettuce leaves
1/8 teaspoon ground cinnamon
1 bunch cilantro, stems and leaves
2 radish tops
1 small onion, quartered
1 1/2 teaspoons salt
2 tablespoons olive oil
2 cups chicken stock
3 large boneless skinless chicken breast halves
1 bunch radish, thinly sliced, for garnish

Steps:

  • 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.

Nutrition Facts : Calories 339.9, Fat 19.5, SaturatedFat 3.4, Cholesterol 60.2, Sodium 1158.6, Carbohydrate 14.8, Fiber 3.9, Sugar 6.7, Protein 28.4

PUMPKIN SEED CHICKEN MOLE



Pumpkin Seed Chicken Mole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 18

1/2 cup raw pumpkin seeds or pepitas
1 teaspoon cumin seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon dried Mexican oregano
10 tomatillos, husked, washed and quartered
1 serrano chile
2 garlic cloves, peeled
2 romaine lettuce leaves
1/8 teaspoon ground cinnamon
1 bunch cilantro, stems and leaves
1 bunch cilantro, stems and leaves
2 radish tops
1 small onion, quartered
1 1/2 teaspoons salt
2 tablespoons olive oil
2 cups chicken stock
3 large skinless, boneless chicken breasts, split
1 bunch radishes, thinly sliced, for garnish

Steps:

  • In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and oregano over a low heat, shaking the pan occasionally. Heat until aromas are released, about 5 minutes. Remove before seeds begin to brown and set aside to cool. In a blender grind mixture until a powder forms. In blender or food processor puree tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt until smooth. Preheat oven to 350 degrees. In a large saucepan heat olive oil over a high heat. Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds. Stir in stock. Reduce heat and simmer for 10 minutes. Turn up the heat to high and bring to a boil. Stir in 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 and bake for 20 minutes. Serve the chicken and sauce over a bed of white rice. Sprinkle radish slices over the top.

CHICKEN IN PUMPKIN-ANCHO MOLE SAUCE



Chicken in Pumpkin-Ancho Mole Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 24

8 cups water, divided
1/2 cup kosher salt
1/2 cup sugar
1 bay leaf
1 (3-inch) cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
6 bone-in, skinless chicken breasts
5 ancho chiles (dried poblano peppers)
2 large jalapenos, halved
1 large onion, quartered
3 Roma tomatoes, halved and seeded
4 whole garlic cloves
1 teaspoon whole cumin seeds
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup pumpkin seeds
1 large bunch cilantro leaves, plus more for garnish
16 corn tortillas, kept warm
2 limes, cut into 8 wedges
2 avocados, halved, pitted and flesh sliced
1/2 head iceberg lettuce, shredded
1 red onion, thinly sliced
1 bunch radishes, thinly sliced

Steps:

  • In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened.
  • Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed.
  • Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy.

HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)



Herbed Pumpkin Seed Mole (Mole Verde con Hierbas) image

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.

Provided by Cecilia Hae-Jin Lee

Categories     Sauce     Blender     Vegetable     Cinco de Mayo     Squash     Pumpkin     Fall     Summer     Tomatillo     Party     Advance Prep Required

Yield Makes about 3 cups

Number Of Ingredients 13

1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
1 packed cup coarsely chopped, fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Steps:

  • In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
  • In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
  • Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

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