CHICKEN IN GREEN PIPIAN SAUCE
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
CHICKEN IN PUMPKIN SEED SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)
A fabulous southwestern chicken dish with a savory nutty and slightly spicy sauce. This came from "Cooking with Love from Arizona".
Provided by LynnG 2
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 307.8, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 771.3, Carbohydrate 10.1, Fiber 1.8, Sugar 2.3, Protein 21.7
SPICY GRILLED CHICKEN WITH PUMPKIN-SEED SAUCE
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.
- Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 teaspoon salt. Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.
- Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 tablespoons more water, if needed (it should be pourable).
- Meanwhile, heat grill to medium high; oil grates. Rub chicken with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, until browned and cooked through, 6 to 8 minutes per side. Serve with sauce.
CHICKEN IN PUEBLAN GREEN PUMPKIN SEED SAUCE
Steps:
- What to Do 1.Poach a chicken. Strain the broth, discarding the solids, and spoon off any fat that rises to the top. 2. The pumpkin seeds: In a skillet set over medium heat, spread out the pumpkinseeds and toast, stirring regularly, until all have popped and turned golden (no darker); once they start popping, about 5 minutes. Cool on a plate; reserve some for garnish. 3. The sauce: In a blender, combine the cooled pumpkinseeds with the remaining half of the onion and garlic, the cilantro, romaine, radish leaves and green chiles. Add 1 1/2 cups of the chicken broth and blend to a smooth puree. Heat the oil in a (4-quart)saucepan over medium. Add the puree and stir constantly until very thick, about 10 minutes. Stir in 2 cups of the broth, partially cover and simmer 20 minutes; the sauce will look coarse at this point. 4. Scrape the sauce into a blender, blend to a smooth puree; if necessary add a little extra broth to give the sauce a medium consistency. Rinse your saucepan, return the blended sauce to it, taste and season with salt. Add the chicken and warm (but don't bring to a simmer) over medium-low heat, about 10 minutes.
CHICKEN AND PUMPKIN GOULASH
I needed to use up some chicken, and we had been given a lot of pumpkins...so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did.
Provided by Bubbe
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 4h55m
Yield 6
Number Of Ingredients 14
Steps:
- Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
- Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
- Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
- Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.2 g, Cholesterol 58.5 mg, Fat 7.9 g, Fiber 5.8 g, Protein 28.4 g, SaturatedFat 1.5 g, Sodium 696.4 mg, Sugar 10.3 g
CHICKEN IN GREEN PUMPKIN-SEED SAUCE
Categories Chicken Low/No Sugar Cinco de Mayo Hot Pepper Spring Healthy Tomatillo Cilantro Seed Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
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.
More about "chicken in pueblan green pumpkin seed sauce food"
CHICKEN IN EASY GREEN PUMPKIN SEED …
From rickbayless.com
CHICKEN IN PUMPKIN SEED SAUCE : RECIPES
From cookingchanneltv.com
PUMPKIN SEED SAUCE ENCHILADAS | EASY & QUICK …
From mexicoinmykitchen.com
CHICKEN WITH PUMPKIN SEED–TOMATILLO …
From saveur.com
CHICKEN WITH PUMPKIN SEED SAUCE | SAVEUR
From saveur.com
CHICKEN WITH PUMPKIN SEED SAUCE
From gimmesomeoven.com
PUMPKIN SEED SAUCE | HOW TO FEED A LOON
From howtofeedaloon.com
GRILLED CHICKEN WITH PUMPKIN SEED SAUCE RECIPE | PBS FOOD
From pbs.org
ESTES PARK | HOURS + LOCATION | THE POST | FRIED CHICKEN RESTAURANT ...
From postchickenandbeer.com
EASY CHICKEN RECIPES: 6 EASY CHICKEN RECIPES - PAULA DEEN
From pauladeen.com
PUMPKIN SEED MOLE ~ MOLE VERDE – LEITE'S CULINARIA
From leitesculinaria.com
CHICKEN WITH PUEBLAN GREEN PUMPKIN SEED SAUCE RECIPE | EAT YOUR …
From eatyourbooks.com
CHICKEN IN PUEBLAN GREEN PUMPKIN SEED SAUCE (PIPIáN VERDE DE …
From eatyourbooks.com
SIMPLE PUMPKIN SEED SAUCE | THE SPLENDID TABLE
From splendidtable.org
EASY, HEALTHY MEAL IDEAS FOR THE WEEK AHEAD: GREEN NOODLES, SHEET …
From news.yahoo.com
PEPIáN DE POLLO – GUATEMALAN SPICED CHICKEN STEW
From atastefortravel.ca
BOULDER | HOURS + LOCATION | THE POST | FRIED CHICKEN RESTAURANT ...
From postchickenandbeer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love