Chicken in Green Pipian Sauce
Chicken cooked in a Mexican sauce made with pepitas (pumpkin seeds), tomatillos and chile peppers.
Equipment
- 1 food processor
- 1 6 quart saucepan
- 1 cutting board and knife
Ingredients
- 1 TBLS vegetable oil
- 1 cup onion, chopped
- 3 cloves garlic, chopped
- 1 TBLS Annatto seeds (achiote) ground
- 10 oz Tomatillos (about 1 cup) chopped If you have a little more, throw them in!
- 1 jar Doña María® Mole Pipian
- 2 cups Chicken Broth
- 1/2 teas black pepper
- 1 bunch cilantro, chopped
- 1 chicken cut into pieces I use boneless chicken thighs
Instructions
- Sauté the onion and garlic in 1 TBLS oil on medium till it is soft (4 to 5 minutes)
- Add the tomatillos and ground achiote. Simmer, but do not boil, for 10 minutes.
- While it is simmering: in the processor put the jar of Pipian, the chicken broth and the cilantro, and chop till it looks like a sauce. Add to the mixture in the saucepan.
- At this point your sauce is done. You can add the chicken now and simmer until it is done, or cool it down and make the chicken later, when your rice is done and hot.
Notes
You can cut up a whole raw chicken and cook it in the Pipian sauce or use pre-cooked chicken and heat it until everything is hot.
Serve over rice. Save some of the cilantro and sprinkle over the top.
Chicken is done when the temperature is 165 degrees in the meaty part away from the bone. If you use vegetable broth, this is vegetarian! Try it with sweet potatoes and rice!
Chicken is done when the temperature is 165 degrees in the meaty part away from the bone. If you use vegetable broth, this is vegetarian! Try it with sweet potatoes and rice!