Pipían Verde
Ingredients
- 800 gChicken thigh (cut into pieces and pre-cooked)
- 200 gSquash graine (hulled)
- 500 gGreen tomato (whole)
- 2 pcHot chili pepper (seeded)
- 1 pcOnion (wedges)
- 2 pcGarlic (peeled cloves)
- 1 pcCoriander (fresh bunch)
- 2 tbspLard (for frying)
- 1 pinchGray sea salt
- 500 gTomatillos (husk and rinse)
- 3 pcSerrano pepper (stemmed)
Method
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.
- 1
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
Boil the tomatillos, onion, garlic, and serrano peppers in a little water. When the tomatillos change color and become tender, drain them.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce thickens as it cools; add a splash of water when reheating.
