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Chicken in Green Pipian Sauce


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Chicken in Green Pipian Sauce Recipe


- 3 large chicken breasts (1 kg)
- 4 cups (1 liter) water
- 3 cloves garlic
- ½ onion cut into pieces
- 3 sprigs of parsley
- 1 tablespoon salt

Ingredients for green pipian sauce

- 12 serrano chiles
- 1 kg of unshelled green tomatoes (tomatillos)
- ¼ onion
- 2 cloves garlic
- 1 leaf of lettuce
- 1 cup (45 g) of radish leaves chopped
- 1 ½ cups (185 g) of pumpkin seeds, shelled and unsalted
- ¼ cup (60 g) unsalted peanuts
- 2 tablespoons oil
- A cup of chopped cilantro
- ½ liter of chicken broth
- Salt to taste


In a large saucepan with lid, cook chicken breasts in water with garlic, onion, parsley and salt for 20 minutes. Drain and reserve broth. Remove skin from breasts and cut them into halves.

To make the pipian, put the chiles in a saucepan with boiling water. Cook, uncovered, for 8 minutes. Then add the green tomatoes and continue boiling until it changes color (4 to 5 minutes) drain and put in a food processor or similar, chilies, tomatoes with green onion, garlic, lettuce, cilantro and radish leaves, make a puree consistencyof  homogeneous.

Heat a griddle or iron skillet and toast the pumpkin seeds for 3 minutes, stirring constantly, until they start to brown. Grinding the peanuts and the pumpkin seeds  (without adding liquid).

Heat oil in pan, place the pumpkin seeds and crushed peanuts and fry for 2 minutes, stirring often. Add little by little green tomato puree, stirring well to remove lumps. Add 2 cups of broth and then check. When he begins to boil, let it cook for 10 minutes without cover. Incorporate chicken breasts and continue cooking over medium heat for 25 minutes. Gently move to prevent the pipian sauce to separate. If too thick, add more broth.

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