Pipían Verde

A velvety, deep green sauce made from roasted pumpkin seeds providing a unique nutty texture. The chicken is coated in a bright, spicy sauce where green tomato acidity balances the richness of the seeds.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 837
• Protein: 55 g
• Carbs: 22 g
• Fat: 53 g

Ingredients

• 800 g Chicken thigh ( cut into pieces and pre-cooked )
• 200 g Squash graine ( hulled )
• 500 g Green tomato ( whole )
• 2 piece Hot chili pepper ( seeded )
• 1 piece Onion ( wedges )
• 2 piece Garlic ( peeled cloves )
• 1 piece Coriander ( fresh bunch )
• 2 tbsp Lard ( for frying )
• 1 pinch Gray sea salt
• 500 g Tomatillos ( husk and rinse )
• 3 piece Serrano pepper ( stemmed )

Instructions

1. Roasting the seeds

   In a dry skillet, toast the pumpkin seeds over medium heat. Stir constantly until they pop and release a toasted nutty aroma. Remove before they brown too much.

2. Preparing the green base

   Boil the tomatillos, onion, garlic, and serrano peppers in a little water. When the tomatillos change color and become tender, drain them.

3. Blending the sauce

   Blend the roasted seeds with the cooked vegetables, fresh cilantro, and a little chicken broth. The texture should be smooth but retain a very fine grain that clings to the spoon.

4. Frying and reduction

   Heat the lard in a sauté pan. Pour in the sauce all at once: it should sizzle. Let it reduce over low heat until a thin film of oil rises to the surface, a sign that the flavors are concentrated.

5. Poaching the chicken

   Add the chicken pieces to the sauce. Simmer gently so the meat absorbs the green sauce. The sauce should generously coat the meat without being runny.

Chef's tips

• Don't skip frying the sauce in lard; it's essential for binding the flavors.
• If the sauce is too thick, thin it out with a little warm chicken broth.

Storage

Keeps for 3 days in the fridge. The sauce thickens as it cools; add a splash of water when reheating.