Pipian Verde with Chicken

Pipián verde takes its name from the ground pumpkin seeds that define this classic Mexican sauce. Tender chicken simmers in a bright blend of toasted pepitas, tomatillos, and cilantro for nutty, tangy comfort.

Serves 4

Estimate for one serving

• 460 cal
• 38g protein
• 28g carbs
• 22g fat
• 7g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 medium white onion
• 4 garlic cloves
• 8 oz tomatillos
• 2 jalapeño peppers
• 1 cup packed cilantro bunch
• 1/2 cup pumpkin seeds (pepitas)
• 2 romaine lettuce leaves
• 2 cups chicken broth
• 2 Tbsp vegetable oil
• 1 tsp ground cumin
• 1.5 tsp salt
• 3 cups cooked white rice

Instructions

1. 1Cut the chicken thighs into 2-inch pieces and season with salt. Set aside.
2. 2Peel the husks off the tomatillos and rinse them. Cut the onion into quarters. Remove stems from jalapeños.
3. 3In a dry skillet over medium heat, toast the pumpkin seeds for 3–4 minutes until they begin to pop. Remove and set aside.
4. 4In the same skillet, char the tomatillos, quartered onion, jalapeños, and garlic cloves for 6–8 minutes, turning occasionally, until lightly blackened.
5. 5Transfer the charred vegetables to a blender. Add the toasted pumpkin seeds, cilantro, romaine leaves, cumin, remaining salt, and chicken broth. Blend until smooth.
6. 6Heat oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, about 4 minutes per side. Remove chicken and set aside.
7. 7In the same skillet, heat the remaining oil. Add the final minced garlic clove and sauté 30 seconds. Pour in the blended green sauce and cook, stirring, for 5 minutes until it thickens slightly.
8. 8Return the chicken to the skillet. Add the remaining 1½ cups broth. Simmer gently for 12–15 minutes until chicken is cooked through and sauce coats the meat.
9. 9Taste and adjust salt if needed. Serve over warm white rice in bowls.
10. 10Optional: garnish with extra cilantro or a few extra toasted pepitas.