Deborah Dana

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Recipe of Chicken in Pipián Verde

Chicken in Pipián Verde

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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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4 portions
  • 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


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.


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


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

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (6)
Liliana PaVi
17/12/2020 23:49:59
Quedó delicioso este pipián verde, es una receta fácil de seguir, a li familia les encantó.
Roslie Varipez
15/12/2020 07:21:00
Excelente 🙏
Priscila Ferrer
10/11/2020 11:21:43
Está buena las recetas es una buena página
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.
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