Best 3 Pollo En Pipian Verde Recipes
Pipián verde is a traditional Mexican dish originating from the central and southern regions of the country. It consists of a rich, flavorful sauce made with tomatillos, roasted green pumpkin seeds, and various herbs and spices, which is then used to coat tender pieces of chicken. This flavorful dish can be served with a variety of sides such as rice, beans, or tortillas, and is a staple in many Mexican households. In this article, we present two distinct recipes for pipián verde: one is a classic version that uses traditional ingredients and techniques, while the other is a modern interpretation that incorporates some unique twists. Both recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure a successful and delicious outcome. Whether you're a seasoned cook or a beginner looking to explore the vibrant flavors of Mexican cuisine, these recipes will guide you through the process of creating this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)
When I lived in Mexico this was one of my favorite dishes.
Provided by Malcolm Colcleugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
- Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
- Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g
POLLO EN PIPIAN TIPO ZACATECAS (CHICKEN WITH PIPIAN SAUCE, ZACATECAS STYLE)
Steps:
- For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken.
- For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes.
- Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin purée.) Set aside.
- Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking.
- Serve the sauce on top of the chicken!
MEXICAN POLLO EN PIPIAN
For authenticity, leave out the peanut butter. Use your molcajete to grind the chilis. Then add the broth. Prep time includes cooking time for chicken.
Provided by Queen Dragon Mom
Categories Mexican
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove stems and seeds from chiles.
- Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour.
- Drain.
- Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil.
- Cover, reduce heat, and simmer 1 hour.
- Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven.
- Bone and chop chicken; return chicken and vegetables to Dutch oven.
- Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth.
- Add peanut butter; process until smooth.
- Add to chicken mixture; stir well.
- Add salt, cinnamon, thyme, and cloves; stir well.
- Cover and simmer 30 minutes.
- Serve with rice and tortillas.
Nutrition Facts : Calories 712.4, Fat 45.5, SaturatedFat 12, Cholesterol 172.5, Sodium 818.5, Carbohydrate 25.5, Fiber 8.7, Sugar 5.9, Protein 52.5
Tips:
- To make the pipian sauce, you can use either fresh or roasted pumpkin seeds. If using fresh seeds, toast them in a pan over medium heat until they are fragrant and slightly browned.
- If you don't have a blender, you can use a food processor to make the pipian sauce. Just be sure to process the ingredients until they are very smooth.
- The pipian sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to use it, simply reheat it over low heat until it is warmed through.
- Serve the pollo en pipian verde with warm tortillas, rice, or beans.
Conclusion:
Pollo en pipian verde is a delicious and flavorful Mexican dish that is perfect for any occasion. The combination of the tender chicken, the creamy pipian sauce, and the fresh vegetables is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give pollo en pipian verde a try. You won't be disappointed!
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