Pipian Verde

Pipian Verde w/ Chicken

Process

1. Prep:
   1. Rinse the tomatillos and destem. Roast for 15-20 minutes at 200C.
2. Pipian
   1. Toast the pumpkin seeds on medium heat, 3-5 minutes until lightly golden and smelling nutty -- but not browned. Set aside
   2. Add the onion, garlic, chilli, tomatillo, spinach and a splash of stock. Cook 3-4 minutes to take off the raw edge, then remove.
   3. Blend all together with the remaining mole ingredients. It should be thick but pourable.
   4. Back into the pan, bring to a simmer. Cover, simmer on medium-low for 20-30 minutes (or until it has reduced considerably).
   5. *** SIMMER 20 MINUTES ***
3. Chicken
   1. Pat the breasts dry, then season with the salt and pepper
   2. Sear on medium-high heat with a little oil until lightly golden - doesn’t need to cook through yet, it’ll finish in the sauce.
   3. Lower heat and pour over the sauce
   4. Cover and simmer gently for 6-8 minutes until the chicken is cooked. Add a little stock if necessary to keep loose.
   5. Turn off heat and allow to rest 3-4 minutes.

Notes

ONLY 1/2 BATCH OF PIPIAN FOR 2 PORTIONS, NOT FULL BATCH (as of 6/7/26)