Pollo en Pipian Verde
Experience a delightful journey through authentic Mexican cuisine with our Pollo en Pipian Verde. This rich and flavorful dish showcases tender chicken simmered in a vibrant pumpkin seed sauce, made with ground chiles and aromatic spices. The perfect balance of earthy, nutty, and spicy notes is achieved by grinding dried ancho chiles with a traditional molcajete, ensuring an authentic taste that will transport you to the heart of Mexico. Serve it atop a bed of fluffy rice with warm tortillas on the side, making for an unforgettable meal that's sure to impress family and friends.
N/A
Servings
550
Calories
15
Ingredients
Ingredients
chicken
1 large, quartered (quarter the chicken)
dried ancho chiles
6 (remove stems and seeds, chop)
hot water
1/2 cup (to soak chiles)
medium onions
2, quartered (quarter the onions)
green pepper
1/2, cut into strips (cut into strips)
carrots
2, cut into 4 pieces (cut into large pieces)
dried whole coriander seed
1 teaspoon (none)
chicken broth
1 (10 3/4 ounce) can (none)
water
3 1/2 cups (for cooking)
salt
1/2 teaspoon (to taste)
ground cinnamon
1/4 teaspoon (none)
dried whole thyme
1/4 teaspoon (none)
ground clove
1/8 teaspoon (none)
rice
as needed (hot, cooked)
tortillas
as needed (warm)
Instructions
1
Begin by removing the stems and seeds from the dried ancho chiles.
2
Chop the chiles and combine them with 1/2 cup of hot water in a small bowl. Cover and let them soak for 1 hour to rehydrate.
3
After soaking, drain the chiles and set them aside.
4
In a large Dutch oven, combine the quartered chicken, onions, green pepper, carrots, and dried coriander seeds. Pour in 3 1/2 cups of water and bring the mixture to a boil over medium-high heat.
5
Once boiling, cover the pot, reduce the heat to low, and let it simmer for 1 hour or until the chicken is fully cooked and tender.
6
Remove the chicken and vegetables from the broth and set aside on a large plate. Strain the broth to remove any solids, reserving 1 cup of the liquid and returning the remaining 2 cups to the Dutch oven.
7
Bone the chicken and chop it into bite-sized pieces. Return the chopped chicken and vegetables back to the Dutch oven with the strained broth.
8
In a blender, combine the soaked chiles with the reserved 1 cup of broth. Blend until completely smooth.
9
Add the peanut butter (if desired, or skip for a more traditional version), and blend again until the mixture is creamy.
10
Pour the blended chile sauce into the chicken and vegetable mixture in the Dutch oven, stirring well to combine all flavors.
11
Season the mixture with salt, ground cinnamon, dried thyme, and ground cloves, then stir to distribute the spices evenly.
12
Cover the pot and let it simmer for an additional 30 minutes, allowing the flavors to meld together.
13
Once ready, serve the Pollo en Pipian Verde hot over a bed of cooked rice, accompanied by warm tortillas for a complete meal.
Nutrition Information
20
Fat
35
Carbs
50
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pollo en Pipian Verde?
Pollo en Pipian Verde is an authentic Mexican dish featuring tender chicken simmered in a vibrant sauce made from pumpkin seeds, ground chiles, and aromatic spices.
What kind of chiles are used in this recipe?
The recipe uses 6 dried ancho chiles.
How do I prepare the dried ancho chiles?
Remove the stems and seeds, chop the chiles, and soak them in 1/2 cup of hot water for 1 hour.
How many calories are in a serving of Pollo en Pipian Verde?
There are 550 calories per serving.
What is the protein content of this dish?
This recipe contains 50 grams of protein per serving.
How much fat is in this recipe?
Each serving contains 20 grams of fat.
What is the carbohydrate count for this meal?
There are 35 grams of carbohydrates per serving.
Which vegetables are included in the chicken mixture?
The dish includes onions, green peppers, and carrots.
How long does the chicken need to simmer initially?
The chicken should simmer for 1 hour or until it is fully cooked and tender.
What spices are used to season the sauce?
The sauce is seasoned with salt, ground cinnamon, dried thyme, and ground cloves.
Can I add peanut butter to this recipe?
Yes, you can add peanut butter to the blender with the chiles to make the mixture creamier, or skip it for a more traditional version.
How do I prepare the chicken after it has boiled?
Remove the chicken from the broth, bone it, and chop it into bite-sized pieces.
How much water is used for boiling the chicken?
The recipe calls for 3 1/2 cups of water.
What is the recommended serving suggestion?
Serve the dish hot over a bed of cooked rice with warm tortillas on the side.
How many onions are needed?
Two medium onions, quartered, are used in this recipe.
How should the green pepper be prepared?
Use half of a green pepper cut into strips.
What is the role of coriander seeds in the dish?
One teaspoon of dried whole coriander seeds is added to the broth during the initial simmer for flavor.
How do I make the chile sauce?
Blend the soaked chiles with 1 cup of reserved broth until completely smooth.
How long should the final mixture simmer?
Once the sauce is added, cover the pot and simmer for an additional 30 minutes to let flavors meld.
Is this recipe considered spicy?
Yes, it features spicy notes from the ground dried ancho chiles.
How many carrots are used?
Two carrots, cut into four pieces each, are used.
What is the traditional tool mentioned for grinding?
A traditional molcajete is mentioned for grinding chiles to ensure an authentic taste.
How much chicken is required?
The recipe requires one large chicken, quartered.
Should I strain the broth?
Yes, strain the broth to remove solids, reserving some for blending and some for the final simmer.
How much ground cinnamon is used?
The recipe calls for 1/4 teaspoon of ground cinnamon.
What type of thyme is used?
The recipe uses 1/4 teaspoon of dried whole thyme.
How much ground cloves are needed?
The recipe uses 1/8 teaspoon of ground clove.
How many ingredients are in the total list?
There are 15 ingredients listed for this recipe.
Is this dish part of Mexican cuisine?
Yes, it is an authentic Mexican dish.
What is the main flavor profile of Pollo en Pipian Verde?
It has a balance of earthy, nutty, and spicy notes.