Main Dishesbillyparisi5.0
Pipian Verde Recipe with Chicken (Mole Verde)
This Pipian verde recipe with chicken has amazing flavors of spices, toasted nuts, and roasted vegetables for one of my favorite mole sauces.
👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- bowl
- pan
- blender
📝 Preparation Steps
1
Season the chicken on all sides with salt and pepper. Next, add the 3 tablespoons of avocado or olive oil to a rondeau pot over high heat until it smokes lightly.
2
Place in the chicken skin side down and then turn the heat down to medium-high. Sear the chicken for 3 to ⏱️ 4 minutes per side or until well browned on both sides. Set it aside on a plate.
3
This is optional, but add in 1 peeled yellow onion cut into wedges, 2 roughly chopped carrots, 2 roughly chopped ribs of celery, 2 garlic cloves, and 1 bay leaf and sauté for 3 to ⏱️ 4 minutes. If not, proceed straight to adding in the chicken stock.
chicken stock (water, or vegetable stock)10 cups
4
Pour in the chicken stock and season it with salt and pepper. Place the chicken back in the liquid, add on a lid, and cover over medium heat for ⏱️ 1 hour.
chicken stock (water, or vegetable stock)10 cups
5
On a sheet tray lined with parchment paper, evenly spread out 1 onion, poblano peppers, serrano peppers, garlic cloves, and tomatillos.
6
Drizzle 3 tablespoons of avocado or olive oil over the top of the vegetables and season them with salt and pepper. Roast in the oven at 425° for 25 to ⏱️ 30 minutes or until browned.
7
In the meantime, toast the cumin seeds and peppercorns for 3 to ⏱️ 4 minutes over low to medium heat while frequently stirring or until fragrant. Place in a bowl or a mortar.
cumin seeds1 teaspoonpeppercorns1 teaspoon
8
Next, toast the sesame seeds in that same pan for 3 to ⏱️ 4 minutes over low to medium heat while frequently stirring or until lightly browned. Add in the same bowl or mortar.
9
Repeat the process for the pepitas and then the peanuts. Using a pestle, finely grind all the spices, seeds, and nuts.
10
Transfer the roasted vegetables, ground spices, nuts, and seeds to a blender along with romaine leaves, radish greens, cilantro, and epazote. Next, pour 2 cups of chicken stock from the pan with the braising chicken. Blend on high speed until it becomes smooth.
chicken stock (water, or vegetable stock)10 cups
11
Transfer the mixture to a large rondeau pan and season it to taste with salt and pepper.
12
Remove the chicken from the braising liquid pan and place in the pan with the pipian sauce, and cook over low heat for 20 to ⏱️ 30 minutes or until the sauce is infused into the chicken.
13
Serve the chicken with optional garnishes of pepitas and chopped fresh cilantro.
Nutrition Facts
calories
935 kcal
fat Content
70 g
serving Size
1 serving
fiber Content
6 g
sugar Content
7 g
sodium Content
399 mg
protein Content
58 g
trans Fat Content
0.2 g
cholesterol Content
175 mg
carbohydrate Content
21 g
saturated Fat Content
15 g
unsaturated Fat Content
50 g
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