Pipian Verde Recipe with Chicken (Mole Verde)

🧂 Ingredients

• 4 1/2 pound chicken broken down into individual breasts

  thighs, drums, and wings
• 6 tablespoons avocado oil
• 10 cups chicken stock

  water, or vegetable stock
• 2 peeled yellow onions cut into wedges
• 6 peeled tomatillos
• 2 seeded poblano peppers
• 1 seeded serrano pepper
• 2 garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon peppercorns
• ½ cup sesame seeds
• ¾ cup pepitas

  pumpkin seeds
• ¾ cup peanuts
• 4 romaine lettuce leaves
• ½ cup radish greens
• 1 cup cilantro leaves and stems
• 2 epazote leaves

  optional
• coarse sea salt and fresh cracked pepper to taste

Instructions

• 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.
• 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.
• 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.
• 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.
• 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 Info