Green Pipian with Chicken

Name: Green Pipian with Chicken
Prep time: 300 min
Cook time: 120 min
Yield: 8
Cuisine: Mexicana
Ingredients: lard, for the pipián; 1/4 cups sesame seeds, for the pipián; 1/2 cups pumpkin seeds, for the pipián; 1 cinnamon stick, for the pipián; 5 allspice berries, for the pipián; 2 cloves, for the pipián; 3 cloves garlic, for the pipián; 1/4 onions, for the pipián; 4 tomatillos, for the pipián; 6 árbol chiles, for the pipián; 2 cups chicken broth, for the pipián; 1/4 bunches cilantro, for the pipián; 1/4 bunches epazote, for the pipián; 1 hoja santa, for the pipián; 6 chicken thighs, and leg, cooked; white rice, to accompany; tortillas, to accompany; pumpkin seeds, to decorate; comestible flowers

Oster

Classics never go out of style, and this green pipian with chicken is the perfect example. Besides its striking color, green pipian has a unique flavor that can only be achieved through the mix of different spices.

To obtain a smooth and silky mixture, we recommend preparing this green pipian with chicken with the Oster® Xtreme Mix™ Professional Blender, as its power ensures everything is perfectly ground.

Remember that this exquisite stew, dating back to pre-Hispanic times, is made with pumpkin seeds, chilies, garlic, onion, spices, and more. When mixed together, they create an explosion of flavors that reminds you why Mexican cuisine is unique and irresistible.

You cannot miss trying this chicken in green pipian recipe, as it is the perfect dish to share at family gatherings or to enjoy at a special meal. Furthermore, this dish pays homage to the country's rich culinary heritage. Dare to enjoy the incredible fusion of flavors!

Tamales with habanero chili

Reviewed by Editorial Team of Kiwilimón

Published: 03-06-2025

Preparation

Low

In a semi-deep saucepan, sauté with a little lard the sesame seeds, green pumpkin seeds, cinnamon stick, allspice, clove. Remove and set aside. In the same saucepan, sauté the garlic, onion, tomato, and árbol chili, add the chicken broth, cilantro, epazote, and hoja santa, cook for 5 minutes. Let cool and set aside.