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chicken in pipian sauce
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Pipian Verde - Green Pipian Sauce

This pipian sauce pairs well with poultry, but can certainly be served over your favorite pork chop or steak as well.
Course Main Course, Pipian
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 6 Sauce Servings

Equipment

  • deep pot
  • skillet
  • Blender

Ingredients

Pipian Verde Recipe 1

  • 1/2 white onion
  • 4-6 cloves garlic skin on
  • 2 serrano peppers
  • 1 pound tomatillos, peeled and washed
  • 1 teaspoon dried chile piquin optional
  • Avocado or Olive oil
  • 3/4 cup toasted pepitas(peeled pumpkin seeds)
  • 1/2 cup cilantro
  • 1 teaspoon Mexican oregano
  • 2 teaspoons  chicken caldo de pollo bouillon
  • 2 cups chicken broth
  • Salt and pepper to taste

You Will Also Need

  • 1 large duck breast with skin on 1 pound at room temperature
  • salt and pepper

Pipian Verde Recipe 2

  • 2 1/2- 3 lbs Cooked Chicken with broth SEE INSTRUCTION ON RECIPE 2
  • Avocado or olive oil
  • 1/2 white onion, sliced
  • 4-6 cloves of garlic
  • 1-2 jalapeños, sliced
  • 1 poblano, seeded, sliced
  • 1 lb tomatillos, halved
  • 1 c Pepitas, pumpkin seeds
  • 1/2 c sesame seeds
  • 1 1/2 tsps oregano
  • 1 1/2 tsps cumin seeds
  • Salt to taste

Instructions

Directions

  • For the sauce: In a large skillet or comal at medium heat, add the onion, garlic serrano, tomatillos and chile piquin. Drizzle lightly with olive oil and cook the vegetables until the skins begin to blacken in spots and vegetables cook through most of the way. Remove the chile piquin after a minute, set aside. Turn as needed, removing the cloves of garlic after 15 minutes..
  • Remove skins from garlic, add to blender, along with onion, serrano, tomatillos, chile piquin, 1/4 cup pepitas, cilantro, oregano, bouillon, chicken broth, salt and pepper. Blend on high until smooth. Taste for salt and pepper. Heat 2 tablespoons of olive oil to medium heat in a sauce pan or skillet. After a few minutes pour in the pipian sauce from the blender. Bring to a boil, reduce to a simmer and continue cooking partially covered for 20 to 25 minutes. Taste for salt, cover and remove from heat.
  • For the duck: Preheat oven to 395 degrees F. Season the duck breast with salt and fresh cracked pepper on both sides. Place duck, skin side down, into a cold cast iron skillet or heavy skillet. Heat to medium. In about 8 to 10 minutes the skin should be brown, crisp and ready to flip over. When it's crisp and brown, flip over and cook for 1 minute. Transfer the whole pan to the oven and continue cooking for 4 to 6 minutes or until the internal temperature reads between 143 and 145 degrees F. Remove from oven, then transfer duck breast to cutting board and cover loosely with foil paper. Let rest for 5 minutes. If you need, warm the pipian sauce while the duck is resting. Slice the breast into 8 slices. Ladle the pipian sauce generously over the duck. Serve with rice. Yields 2 to 4 servings.

Pipian Verde Recipe 2

  • In a large pot, add 2 1/2-3 lbs chicken pieces, drumsticks, thighs, skin on bone in. Cover with 10-12 cups of water. Add 1 large onion cut in half, half head of garlic, 1 carrot, 1 stick of celery, 4 bay leaves, 1 tsp peppercorns, handful of fresh cilantro and salt to taste. Bring up to a light simmer. Skim off the top as needed. Cook for 40 minutes. Set aside.
  • Once broth is ready, in a large deep skillet, add 2 tablespoons of oil and heat to medium. Add the onion, garlic, jalapeño, poblano and tomatillos. Let them begin to caramelize a bit, then stir occasionally for the next 7-8 minutes. Transfer ingredients to the blender jar.
  • In that same skillet, add the pepitas, sesame seeds. oregano and cumin seeds. Drizzle in another 2-3 tablespoons of oil. Continue cooking at heat below medium until seeds begin to pop and toast. Stir often, so they don't burn. Cook time is about 5 minutes, more or less. Transfer ingredients to blender jar with tomatillo mixture.
  • To the blender jar, ladle in 4-5 cups of reserved broth. Carefully, cover and hold the lid down with a clean kitchen towel. Blend on high until very smooth. You may need to blend for a few minutes.
  • Once again, to that same deep skillet, preheat 2 tablespoons of oil at medium heat for a few minutes. Once hot, pour in the pipian sauce from the blender. Keep lid handy, as it can splatter and pop. Stir well to combine. Ladle in a few more cups of reserved chicken broth. Once combined, taste for salt. Add the cooked chicken pieces to the pipian sauce. Continue cooking for another 20 minutes on med/low heat. Serve with your favorite rice and warm tortillas!