Chicken In Green Pumpkin Seed Sauce Food

CHICKEN IN PUMPKIN SEED SAUCE

Steps:

• Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

CHICKEN IN GREEN PUMPKIN-SEED SAUCE

Steps:

• For chicken:
• Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
• Meanwhile, begin sauce:
• Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
• Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
• Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

CHICKEN IN GREEN PIPIAN SAUCE

Steps:

• For the chicken: Preheat the oven to 375 degrees F.
• Slide your fingertips beneath the skin of each chicken breast to loosen. Drizzle each breast with olive oil and sprinkle with salt and pepper, rubbing beneath and on top of the skin.
• Place the chicken on a baking sheet or in a baking dish and roast in the oven until the chicken is cooked through, about 35 minutes. Set aside and cover with foil to keep warm.
• Meanwhile, for the sauce: Preheat a large, heavy skillet over moderate heat until hot. Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer the seeds to a plate to cool. Reserve 2 tablespoons for garnish.
• In a medium, heavy saucepan, simmer the tomatillos, serrano and onions in salted water to cover until the tomatillos turn a dark green color, about 10 minutes. Using a slotted spoon, transfer the tomatillos, serrano and onions to a blender and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds until smooth (the sauce will be a little coarse). Season with salt and pepper.
• To serve, remove the skin from the chicken breasts and slice the chicken crosswise on the bias. Transfer to a serving plate. Spoon the green pipian sauce on top and garnish with the reserved toasted pumpkin seeds.

PUMPKIN SEED CRUSTED CHICKEN

Steps:

• Chop the pumpkin seeds finely or add to a food processor with salt, parmesan, oregano, and paprika. Transfer to a plate.
• Brush or rub roughly 1 tablespoon of oil on each chicken breast. Coat the chicken in the pumpkin seed mixture, pressing to adhere. Place the crusted chicken onto a plate. Repeat for all the chicken breasts.
• Heat 1 tablespoon of olive in a wide skillet over medium-high heat. Add the chicken, doing in batches if too crowded, cooking for 5 minutes on each side, or until fully cooked depending on the thickness of chicken.
• Transfer the chicken to a plate and serve immediately.

CRISPY CHICKEN BREASTS WITH SPINACH-AND-GREEN-PUMPKIN-SEED SAUCE

Steps:

• To make the sauce: Bring a large kettle 2/3 full of lightly salted water to a boil and add the spinach. Cook until the spinach is wilted, about 1 minute. Immediately drain and plunge the spinach into a large bowl of cold water to stop cooking. When cool, drain the spinach and squeeze it with your hands to extract as much liquid as possible. Transfer to a blender and add the seeds, tarragon, parsley, garlic, zest and stock. Season with salt and pepper and process until very smooth. With the motor running, drizzle in the olive oil. Set aside.
• To make the chicken, halve each breast. Using a sharp knife, score the skin of each in 3 places and sprinkle each breast with a pinch of red-pepper flakes and salt and pepper.
• Heat 2 large, heavy skillets, preferably cast iron, over high heat until very hot. Spray or brush skin side of each breast with olive oil and place skin-side down in one of the skillets. Spray the top of the breasts with oil and place the second skillet on top of the breasts, weighing it down with a foil-covered brick or a similar weight. Lower the heat to medium and cook until cooked through, 6 to 10 minutes depending on thickness.
• To serve, gently heat the sauce over low heat. Pour a pool of sauce on each of 4 dinner plates. Slice the chicken breasts on the bias and fan the slices over the sauce and serve immediately with mashed beans or mashed potatoes.

CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)

Steps:

• In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
• In blender or food processor, grind toasted mixture.
• Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
• Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
• Bring to boil, reduce heat and simmer uncovered about 15 minutes.
• Meanwhile, season chicken with salt and pepper.
• In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
• Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.

CHICKEN IN PUMPKIN SAUCE

Steps:

• Start on a medium temperature.
• In a large pot (I have an electric deep sided frying pan), add the applesauce, garlic and pumpkin together.
• Add just enough apple juice to loosen the sauce to coat the back of a spoon lightly.
• Season with salt.
• Heat thoroughly, adjusting seasoning according to taste.
• Add meat and simmer on low until heated all the way through.
• Serve with your choice of potato, noodle or rice, vegetable and of course some nice multi-grain bread to wipe up all that yummy sauce!