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Deborah Dana

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Deborah Dana

Chicken in Pipián Verde

Name: Chicken in Pipián Verde
Prep time: 120 min
Cook time: 120 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 chicken breasts; 200 grams pumpkin seed, (pumpkin seed without shell); 50 grams peanut, bare; 1 kilo green tomato; 1/4 onions, chopped; 2 cloves garlic; 1 leave lettuce; 1 leave radish, chopped; 2 tablespoons oil; 1 cup fresh coriander, chopped; 1/2 liters chicken soup; 4 serrano peppers

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Deborah Dana

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The green pipian is a typical Mexican sauce based on pumpkin seed, also known as pineapple, green tomato and chili. This sauce goes well with birds like chicken.

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Ingredients

4 portions

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Preparation

In a pot with water and a little onion, boil the chicken breasts until well cooked, approx. 30 minutes.

Remove the breasts from the water and place on a plate while preparing the pipián.

Boil 4 cups of water in a large pot. Add the serrano chiles and cook for 10 minutes.

Then add the tomatoes and cook for 5 minutes or until they change color.

Remove the chilies and tomatoes from the water and place in a food processor.

Add the onion, garlic, lettuce, radish leaves and cilantro to the processor and process. Place on a plate.

Now in the food processor process the pumpkin seeds and peanuts until you get a very fine flour.

In a large skillet with a little cold oil the seeds and peanuts flour for 2-3 minutes moving constantly.

Add the green tomato mixture and 2 cups of chicken broth to the pan and bring the mixture to a boil, cover and cook for 10 minutes.

Add the chicken breasts and cook for 10 more minutes.

PRESENTATION

Serve the pipian on a large platter decorated with parsley and pomegranate.

TIPS

You can toast pumpkin seeds before grinding them to make your dish even more delicious.

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Chicken in Pipián Verde

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (3)

Rooss Lara

15/08/2019 07:21:56

Me parece una receta más completa

Roque Guzmán

29/09/2016 04:05:49

me gusta es una de las recetas mas originales y de mayor antojo" solo quiero saber si los cacahuátesdeben estar crudos en un principio o ya tostados" gracias es exelente, saludos Karla.