Guiso de Pipián

🛒 Ingredients

• Boneless, skinless chicken thighs 125 g · 206 kcal
• Raw pumpkin seeds (pepitas) 25 g · 140 kcal
• Tomatillos, husked 75 g · 24 kcal
• Jalapeño pepper 5 g · 1 kcal
• Yellow onion, chopped 38 g · 15 kcal
• Garlic cloves, minced 4 g · 6 kcal
• Fresh cilantro, chopped 4 g · 1 kcal
• Chicken broth 125 g · 13 kcal
• Vegetable oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Toast pumpkin seeds in a dry skillet over medium heat until fragrant and slightly puffed, about 3-5 minutes, stirring constantly. Set aside to cool.
2. In the same skillet, roast tomatillos, jalapeño, onion, and garlic until softened and slightly charred, about 8-10 minutes. Transfer to a blender.
3. Add the cooled pumpkin seeds and fresh cilantro to the blender with the roasted vegetables. Pour in chicken broth and blend until a smooth sauce forms.
4. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sear until lightly browned on all sides. Remove chicken from the pot.
5. Pour the blended pipián sauce into the pot and bring to a simmer, stirring occasionally. Reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
6. Return the seared chicken thighs to the pot, ensuring they are submerged in the sauce. Cover and simmer for another 20-25 minutes, or until the chicken is cooked through and tender.
7. Serve the Guiso de Pipián hot, garnished with extra fresh cilantro. It pairs wonderfully with warm tortillas or Mexican rice.