Photograph of the finished Pollo en pipián verde

Mexico · Gà sốt hạt bí xanh

Pollo en pipián verde

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 6.3 oz
  • Photograph of Tomatillos Tomatillos 1.1 lb
  • Photograph of Chilli Chilli 2
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Lettuce Lettuce 2.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ground cumin Ground cumin 0.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.3 lb

Method

  1. 1 Boil chicken thighs with onions, garlic, and salt for 25 minutes, reserving the broth.
  2. 2 Roast pumpkin seeds in a dry pan for 5 minutes until they crackle and release their aroma, then let them cool.
  3. 3 Boil tomatillos with fresh chilies for 10 minutes, then blend them with pumpkin seeds, coriander, lettuce, and cumin powder.
  4. 4 Strain the sauce through a sieve, sauté over medium heat for 10 minutes, then add chicken broth until the sauce thickens to a creamy consistency.
  5. 5 Add the chicken thighs and simmer for 10 minutes, season with salt, and serve with white rice.

With an appliance

  • Pressure cooker 48 min

    Replace step 1: cook chicken thighs under high pressure for 7 minutes, then allow to rest for 8 minutes; reduce heat for about 10 minutes, ensuring the meat is tender and retains its juices for the sauce. The steps for roasting the nuts and grinding the sauce remain unchanged.

Start cooking