Pipian de Pollo (Chicken in Pumpkin Seed Sauce)

Ingredients

• 2 lbs (900g) chicken pieces 2 lbs (900g) chicken pieces
• 1 cup (150g) raw pumpkin seeds 1 cup (150g) raw pumpkin seeds
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 jalapeno peppers, seeded and chopped 2 jalapeno peppers, seeded and chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the pumpkin seeds until lightly browned and fragrant. Remove from heat and let cool.
2. 2.
   In a blender or food processor, grind the toasted pumpkin seeds until they form a fine powder.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
4. 4.
   Add the chopped tomatoes and jalapeno peppers to the pot, cooking until the tomatoes soften.
5. 5.
   Stir in the ground pumpkin seeds, cumin, oregano, cinnamon, and cloves. Cook for a few minutes to allow the flavors to meld together.
6. 6.
   Slowly pour in the chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.
7. 7.
   Add the chicken pieces to the pot, ensuring they are fully submerged in the sauce. Cover and simmer for about 30 minutes, or until the chicken is cooked through and tender.
8. 8.
   Stir in the lime juice and season with salt and pepper to taste.
9. 9.
   Serve the Pipian de Pollo hot with rice or warm tortillas.

Treat your ingredients with care...

• Pumpkin seeds — Toasting the pumpkin seeds before grinding them enhances their nutty flavor. Be careful not to over-toast them, as they can become bitter.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno peppers.
• If you prefer a smoother sauce, you can strain it after blending the pumpkin seeds.
• Add a sprinkle of chopped fresh cilantro as a garnish for an extra burst of flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Serve with a side of Mexican rice and refried beans for a complete meal.

Serving advice

Serve the Pipian de Pollo with a generous ladle of the creamy sauce over the chicken. Garnish with a sprinkle of chopped fresh cilantro for added freshness and color. Accompany the dish with warm tortillas or fluffy white rice to soak up the delicious sauce.

Presentation advice

To present this dish beautifully, place the chicken pieces on a serving platter and pour the vibrant green sauce over them. Sprinkle some toasted pumpkin seeds and cilantro leaves on top for an elegant touch. Serve with a side of rice or tortillas on a separate plate.