Pollo en Pipián

Ingredients

• •2 lbs chicken breasts, cut into chunks
• •1 cup raw pumpkin seeds (pepitas)
• •2 cups fresh cilantro, loosely packed
• •1 poblano pepper, roasted and peeled
• •1 white onion, quartered
• •3 cloves garlic
• •1 cup chicken broth (gluten-free)
• •2 tablespoons vegetable oil
• •1/2 cup Mexican crema or sour cream
• •to taste Salt and pepper

Directions

1. 1Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant, then grind in a food processor.
2. 2Blend toasted pumpkin seeds with cilantro, poblano pepper, onion, garlic, and chicken broth until smooth.
3. 3Heat oil in a large pot and season chicken with salt and pepper, cooking until browned on all sides (about 8 minutes).
4. 4Pour the pipián sauce over the chicken and bring to a simmer.
5. 5Reduce heat and simmer uncovered for 20 minutes until chicken is cooked through and sauce thickens.
6. 6Stir in crema, adjust seasoning, and simmer for 3 more minutes until heated through.
7. 7Serve hot with rice or warm tortillas.

💡 Toast pepitas before blending pipián; their nutty flavour is the backbone of the sauce, and raw seeds taste flat once diluted with broth.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.