Mexican 45 min

Pollo en Pipián Verde

Name: Pollo en Pipián Verde
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 bone-in chicken thighs; 1 cup raw pumpkin seeds (pepitas), toasted; 8 tomatillos, husked and quartered; 2 serrano chiles; 3 cloves garlic; ½ white onion, quartered; 1 cup fresh cilantro; 10 fresh epazote leaves (or 1 tsp dried); 2 cups chicken broth; 2 tablespoons vegetable oil; Salt to taste; Warm corn tortillas and rice for serving

gluten-freehigh-protein

Ingredientsfor 2

520

Cal

46g

Protein

12g

Carbs

32g

Fat

18 bone-in chicken thighs
21 cup raw pumpkin seeds (pepitas), toasted
38 tomatillos, husked and quartered
42 serrano chiles
53 cloves garlic
6½ white onion, quartered
71 cup fresh cilantro
810 fresh epazote leaves (or 1 tsp dried)
92 cups chicken broth
102 tablespoons vegetable oil
11Salt to taste
12Warm corn tortillas and rice for serving

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Instructions

1
Toast pepitas in a dry skillet over medium heat, stirring constantly, until they puff and turn golden, about 4 minutes. Let cool.
2
Blend toasted pepitas, tomatillos, serranos, garlic, onion, cilantro, and epazote with 1 cup broth until completely smooth. The sauce will be a vibrant, earthy green.
3
Season chicken thighs with salt. Heat oil in a large pot over high heat and brown the chicken skin-side down for 5 minutes. Flip and cook 2 more minutes. Remove and set aside.
4
Pour the green pumpkin seed sauce into the same hot pot — it will splatter, so use caution — and fry for 5 minutes, stirring, until darkened slightly. Add remaining broth, season with salt, and return chicken to the pot. Braise covered over medium-low heat for 30 minutes until chicken is cooked through.
5
Serve chicken topped with pipián verde with rice and warm tortillas.