Chicken Pepian

Chicken Pepian
Chicken Pepian

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. tomatillas

  • 1

    large poblano pepper, seeded & cut into pieces

  • 2

    tbs. olive oil

  • 1/2

    cup raw pumpkin seeds

  • 5

    peppercorns

  • 2

    whole allspice

  • 1/2

    tsp whole cumin seed

  • 1

    medium onion, chopped

  • 4

    garlic cloves, minced

  • 1

    cup chopped cilantro

  • 1

    cup chicken broth

  • 1

    jalapeño, seeded & roughly chopped

  • 1/2

    tsp salt

  • 4

    6-oz.chicken breast, pounded to 1/2" thickness

Directions

Preheat broiler. Remove papery outer layer from tomatillas then rinse in warm water. Pat dry then cut into quarters. Toss tomatillas and poblano with 2 tsps oil and broil until charred about 10 minutes. Heat a large sauté pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant about 3-4 minutes. Transfer to a plate. In same sauté pan heat2 tsps oil over medium heat. Add onions and cook until soft, about 5 minutes, add garlic and cook for one more minute. Place tomatillas, poblano, onions and garlic, cilantro, chicken broth, jalapeño, toasted seeds and salt in a blender and blend until smooth. Heat the remaining 2 tsps oil in skillet & cook the chicken until browned on both sides and nearly cooked thru about 5 minutes per side. Add pepian sauce to skillet covering chicken pieces. Bring to a simmer and cook another 3-5 minutes until cooked thru. Serve chicken topped with sauce and garnish with cilantro and lime wedges.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: