Mexican · intermediate
Mexican Pumpkin Seed Pipian Verde Chicken
Tender chicken thighs simmered in a rich, nutty green pipian sauce made from toasted pepitas, roasted poblano, and fresh tomatillos.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of vegetable oil in a skillet over medium heat and toast the raw pumpkin seeds until lightly browned and puffed, then transfer them to a plate.
- 02
Set the poblano pepper, tomatillos, and garlic in the same dry skillet over medium-high heat, charring them until skin blackens in spots, about 8 minutes.
- 03
Transfer the charred vegetables, toasted pumpkin seeds, fresh cilantro, and chicken broth to a blender, processing until completely smooth.
- 04
Season the chicken thighs lightly with salt, heat the remaining oil in a high-sided skillet over medium-high heat, and sear the chicken for 3 minutes per side.
- 05
Pour the blended green pipian sauce over the seared chicken, turn the heat to medium-low, and simmer gently covered for 15 minutes until chicken reaches an internal temperature of 165 Fahrenheit (74 Celsius).
- 06
Stir sauce to redistribute before serving hot alongside warm rice or warm corn tortillas.
A LITTLE KITCHEN KNOW-HOW
Emulsion blending
Combining oil-rich seeds with warm liquids in a blender to create a silky, naturally thickened sauce without flour or cornstarch.
Notes from the kitchen
- Watch the pumpkin seeds closely while dry-toasting; they can scorch quickly once they start popping.
- If the green sauce gets too thick while simmering, stir in an extra tablespoon of warm chicken broth to restore texture.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
