Pollo en pipian verde (Chicken with pepita verde)

This pipian sauce dates back to pre-Hispanic times, when indigenous cultures, including the Aztecs and Mayans, relied on native ingredients such as pepitas. It has a simpler composition than mole, which often includes a complex blend of spices and chocolate. Here, it’s the flavour of the sweet, nutty pepitas that takes centre stage.

Pollo en pipian verde (Chicken with pepita verde). Credit: Thames & Hudson / Alicia Taylor

• serves

  4

• prep

  10 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 4 chicken marylands, skin on
• ½ white onion
• 3 bay leaves
• 1 tbsp table salt

Pipian verde

• 100 g (3½ oz) pepitas (pumpkin seeds)
• 50 g (1¾ oz) unsalted peanuts
• 20 g (¾ oz) sesame seeds
• 800 g (1 lb 12 oz) fresh tomatillos or green bell peppers (capsicums)
• 3 cos (romaine) lettuce leaves
• 1 bunch coriander (cilantro)
• 1 bunch radish leaves
• 4 fresh jalapeno chillies, stems removed
• 2 fresh poblano chillies, stems removed
• 1 parsley sprig
• 1 tsp dried epazote (or Mexican oregano)
• 3 garlic cloves, peeled
• 3 tbsp vegetable oil
• ½ white onion, roughly chopped

To serve

• steamed white rice
• tortillas de maiz (corn tortillas)

Instructions

1. Put the chicken in a large saucepan with the onion, bay leaves, salt and 3 litres water. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through. Lift out the chicken and set aside, reserving the broth.
2. Meanwhile, to make the pipian verde, toast the pepitas, peanuts and sesame seeds in a comal or heavy-based frying pan over medium heat for 5 minutes, or until lightly golden, stirring constantly. Tip them all into a blender, blitz into a fine paste and set aside.
3. Roughly chop the tomatillos, lettuce, coriander, radish leaves and chillies. Place in a food processor with the parsley sprig, epazote and one of the garlic cloves. Blend with enough of the reserved chicken broth to achieve a smooth consistency.
4. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and remaining two garlic cloves and stir for about 3 minutes, or until golden. Leaving the oil in the pan, transfer the onion and garlic to the processor and blitz again until smooth.
5. Add the toasted seed paste to the oil in the pan. Stirring constantly, cook over medium heat for about 4 minutes, until starting to crisp. Slowly start adding the blended green sauce to the pan, mixing until fully combined with the seed paste. Season with salt to taste.
6. Reduce the heat to low, then cover and simmer for 15 minutes, stirring occasionally. Stir in another 500 ml (2 cups) of the reserved chicken broth to loosen the sauce. Return the chicken to the pan, then cover and cook for another 15 minutes, until the chicken is thoroughly heated through.
7. Serve warm, with steamed white rice and warm tortillas.

Note

During Día de los Muertos (Day of the Dead) celebrations, pipian (made with chicken, pork, potatoes or squash) is the main dish prepared for ofrendas (offerings) in the Centro Sur (central south region), symbolising both vibrant nourishment and enduring connection to loved ones who have passed.

Recipe from La Mesa Mexicana: The Food of Mexico by Rosa Cienfuegos (Thames & Hudson).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.