Pollo en Pipián Verde
I must admit I wasn't too crazy about making this recipe. I kept on thinking to myself why pumpkin seeds and salsa verde. Then I thought to myself the person that came up with this recipe probably had some left over salsa verde and just baked a pumpkin pie. What is suprising about the recipe is how much better it becomes the second day. This is much like the addage that soup is best eaten on the second day because the flavors of the ingredients are allowed to emerge and combine. The same goes with this recipe. The longer you cook it the better and more intense the flavor becomes. So if you have some time and want some intensely flavored chicken this recipe is for you.
|chicken breast||6||skinlees and boneless|
|tomatillo||2 lbs||husks removed|
|radish||1/2 cup||leaves from radishes|
|pumpkin seeds||1 1/2 cups||unsalted|
- In a large stock pot combine the chicken, garlic, onion, parsley, salt ,and enough water to cover the chicken.
- Bring the water to a boil and then lower the heat to a simmer. Cook for 20 minutes or until the chicken is cooked.
- Remove the chicken and put the chicken stock to the side for later use. Cut the chicken breasts in half.
- In a seperate stock pot combine the tomatillos, serrano chiles, and water. Bring to a boil and cook for 10 minutes.
- In a blender combine the tomatillos, serrano chiles, onion, garlic, lettuce, radish leaves, and cilantro. Puree.
- Heat an iron skillet and toast the pumpkin seeds until they begin to pop. Stir continuously This should take 3 to 4 minutes. Try not to burn the seeds.
- Place the toasted pumpkin seeds and grind them till until they become a powder.
- In a large saucepan heat the oil. Add the ground pumkin seeds and stir continously for 2 minutes. Add the blended tomatillos and continue to stir. Add 2 cups of the reserved stock and bring to a boil. Add the chicken breast meat. Cover and cook for 30 minutes until the chicken becomes very tender.
This recipe takes some time if you do not have enough stock pots and sauce pans.