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Pollo en Pipián Verde




Source of Recipe


the web


Recipe Introduction


Mexican
Chicken in Pumpkin Seed Sauce


List of Ingredients




chicken breast 6 skinlees and boneless
water 4 cups
garlic clove 5
onion 1 chopped
parsley 1/2 cup sprigs
salt 1 tbsp
serrano chile 12
tomatillo 2 lbs husks removed
romaine lettuce 1 leaf
cilantro 1 cup chopped
radish 1/2 cup leaves from radishes
pumpkin seeds 1 1/2 cups unsalted
oil 2 tbsps

Recipe



1. In a large stock pot combine the chicken, garlic, onion, parsley, salt ,and enough water to cover the chicken.

2. Bring the water to a boil and then lower the heat to a simmer. Cook for 20 minutes or until the chicken is cooked.

3. Remove the chicken and put the chicken stock to the side for later use. Cut the chicken breasts in half.

4. In a seperate stock pot combine the tomatillos, serrano chiles, and water. Bring to a boil and cook for 10 minutes.

5. In a blender combine the tomatillos, serrano chiles, onion, garlic, lettuce, radish leaves, and cilantro. Puree.

6. Heat an iron skillet and toast the pumpkin seeds until they begin to pop. Stir continuously This should take 3 to 4 minutes. Try not to burn the seeds.

7. Place the toasted pumpkin seeds and grind them till until they become a powder.

8. In a large saucepan heat the oil. Add the ground pumkin seeds and stir continously for 2 minutes. Add the blended tomatillos and continue to stir. Add 2 cups of the reserved stock and bring to a boil. Add the chicken breast meat. Cover and cook for 30 minutes until the chicken becomes very tender.