Have you ever said, "I feel like chicken tonight!" only to be greeted with cries of, "No, not chicken again!" from your family? Well it happens to me. Sometimes. And on those rare occasions, I turn to a recipe that I like to call my secret weapon, because my family cannot resist it's charm, nor it's deliciousness.
Pipián Verde is an exquisite traditional Mexican sauce made with roasted poblano peppers, tomatillos, and pepitas (pumpkin seeds) that can be served over chicken or turkey. The pepitas are what give Pipián it's distinctive texture. There's also a Pipián Rojo made with tomatoes and dried ancho chiles, that I promise to share with you very soon. (Look for it next week.)
I make my sauce completely from scratch. It's very easy to put together, but if you're pressed for time you could always use canned green enchilada sauce. No matter how you choose to make this sauce, Chicken Pipián Verde is the perfect recipe for those nights when you're looking for something out of the ordinary to wow your friends and family.
Chicken Pipian Verde
- 3 poblano peppers
- 12 to 15 tomatillos
- 2 serrano chiles, stems removed (optional)
- 1/2 medium onion
- 1 clove garlic
- 1 handful of cilantro
- 3/4 cup pepitas (hulled pumpkin seeds)
- 4 tablespoons masa harina (I use Maseca brand)
- 4 cups chicken broth
- 2 tablespoons canola oil
- 4 boneless skinless chicken breasts, cooked and cut into large pieces
Roast the poblano peppers on a comal or non-stick skillet until completely blistered and charred all over. Place peppers in a plastic or paper bag and let sit for 10 minutes. (This allows the peppers to sweat, making them easier to peel.) Peel the charred skin from the peppers; remove the stems and seeds.
While the peppers are sweating it out in the bag, place the tomatillos and serrano chiles in a medium saucepan with just enough water to cover the tomatillos. Cook over medium-high heat until the tomatillos are completely cooked. Remove from heat and let cool slightly. Transfer the tomatillos and serranos chiles with a slotted spoon to a blender cup. Add the peeled roasted poblano peppers, onion, garlic, cilantro, pepitas, masa harina, and 2 cups of chicken broth. Puree until smooth.
Heat the canola oil in a deep skillet or large saucepan over medium heat. Carefully pour in the pureed sauce. Season with salt and ground black pepper to taste; stir to combine. The sauce should be the consistency of heavy cream. If it's too thick, add more chicken broth until desired consistency. Continue to cook over medium heat, stirring occasionally, until the sauce begins to boil. Add chicken and reduce heat to low. Cover and simmer over low heat until the chicken is heated through. Serve with Mexican Rice and warm corn tortillas. Enjoy!
For more tasty #WeekdaySupper ideas, check out this week's menu:
Monday - Crazy Foodie Stunts - Paglia e Fieno
Tuesday - La Cocina de Leslie - Chicken Pipián Verde
Wednesday - Foxes Love Lemons - Shrimp Wonton Soup with Kale
Thursday - Magnolia Days - Artichoke Spinach Pasta
Friday - MealDiva - Broccoli Rabe Pasta Toss