Pipian Verde Recipe with Chicken (Mole Verde)

 

INGREDIENTS

• 4 1/2 pound chicken broken down into individual breasts, thighs, drums, and wings
• 6 tablespoons avocado oil
• 10 cups chicken stock, water, or vegetable stock
• 2 peeled yellow onions cut into wedges
• 6 peeled tomatillos
• 2 seeded poblano peppers
• 1 seeded serrano pepper
• 2 garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon peppercorns
• ½ cup sesame seeds
• ¾ cup pepitas, pumpkin seeds
• ¾ cup peanuts
• 4 romaine lettuce leaves or spinach
• ½ cup radish greens or parsley
• 1 cup cilantro leaves and stems
• 2 epazote leaves, optional
• coarse sea salt and fresh cracked pepper to taste

INSTRUCTIONS

• Season the chicken on all sides with salt and pepper. Next, add the 3 tablespoons of avocado or olive oil to a rondeau pot over high heat until it smokes lightly.
• Place in the chicken skin side down and then turn the heat down to medium-high. Sear the chicken for 3 to 4 minutes per side or until well browned on both sides. Set it aside on a plate.
• This is optional, but add in 1 peeled yellow onion cut into wedges, 2 roughly chopped carrots, 2 roughly chopped ribs of celery, 2 garlic cloves, and 1 bay leaf and sauté for 3 to 4 minutes. If not, proceed straight to adding in the chicken stock.
• Pour in the chicken stock and season it with salt and pepper. Place the chicken back in the liquid, add on a lid, and cover over medium heat for 1 hour
• On a sheet tray lined with parchment paper, evenly spread out 1 onion, poblano peppers, serrano peppers, garlic cloves, and tomatillos.
• Drizzle 3 tablespoons of avocado or olive oil over the top of the vegetables and season them with salt and pepper. Roast in the oven at 425° for 25 to 30 minutes or until browned.
• In the meantime, toast the cumin seeds and peppercorns for 3 to 4 minutes over low to medium heat while frequently stirring or until fragrant. Place in a bowl or a mortar.
• Next, toast the sesame seeds in that same pan for 3 to 4 minutes over low to medium heat while frequently stirring or until lightly browned. Add in the same bowl or mortar.
• Repeat the process for the pepitas and then the peanuts. Using a pestle, finely grind all the spices, seeds, and nuts.
• Transfer the roasted vegetables, ground spices, nuts, and seeds to a blender along with romaine leaves, radish greens, cilantro, and epazote. Next, pour 2 cups of chicken stock from the pan with the braising chicken. Blend on high speed until it becomes smooth.
• Transfer the mixture to a large rondeau pan and season it to taste with salt and pepper.
• Remove the chicken from the braising liquid pan and place in the pan with the pipian sauce, and cook over low heat for 20 to 30 minutes or until the sauce is infused into the chicken.
• Serve the chicken with optional garnishes of pepitas and chopped fresh cilantro.

Use 1 teaspoon of dried epazote if you can’t find fresh.

You can also use green leaf lettuce, spinach, or parsley.

You can use a food processor instead of a mortar and pestle for the spices, seeds, and nuts.

After making the recipe, there will be plenty of chicken stock braising liquid. Feel free to use in another recipe or freeze it.

SOURCE: chef billy parisi