Pipián Verde

Name: Pipián Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 to 6 warm poached or baked boneless, skinless chicken breast halves (1 3/4 to 2 1/2 lb. total), sliced, or 2 pounds warm cooked firm-flesh fish, such as halibut or swordfish; 1 liters chicken broth; 2 fresh jalapeño chilies (2 oz. total), stemmed; 237 milliliters lightly packed fresh cilantro; 1 sprig Cilantro; 113 grams 3/4 cup (about unsalted, dry-roasted peanuts; 4 cloves garlic, peeled; 170 grams onion , quartered; 59 milliliters radish leaves; 227 grams 2/3 cups (about hulled, salted, and roasted pumpkin seeds; 2 romaine lettuce leaves; 8 servings Salt and pepper; 79 milliliters Asian sesame seed; 227 grams tomatillos, husked and rinsed

Need a gluten free and dairy free main course? Pipián Verde could be an excellent recipe to try. This recipe serves 8. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 23g of protein, 27g of fat, and a total of 479 calories. A mixture of romaine lettuce leaves, dry-roasted peanuts, lightly cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sesame seed you could follow this main course with the Sesame Banana Bread as a dessert.

Instructions

In a 6- to 8-quart pan, combine onion, tomatillos, chilies, garlic, and 2 1/2 cups water.

Ingredients you will need

Tomatillos

Chili Pepper

Garlic

Onion

Water

Equipment you will use

Frying Pan

Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes.

Ingredients you will need

Vegetable

Drain.

In a food processor or blender, smoothly pure vegetable mixture with romaine, cilantro, and radish leaves.

Ingredients you will need

Radish Leaves

Vegetable

Cilantro

Romaine

Equipment you will use

Food Processor

Blender

Pour about half the pure into a bowl; set aside.

Equipment you will use

Bowl

Add 1 1/2 cups pumpkin seeds and 1/2 cup broth to pure in food processor; whirl until mixture is smooth.

Ingredients you will need

Pumpkin Seeds

Broth

Equipment you will use

Food Processor

Pour into cooking pan.

Equipment you will use

Frying Pan

Pour pure from bowl back into food processor.

Equipment you will use

Food Processor

Bowl

Add peanuts, sesame seed, and 1/2 cup broth and whirl until smooth.

Ingredients you will need

Sesame Seeds

Peanuts

Broth

Add to pan.

Equipment you will use

Frying Pan

Add 3 cups broth to pan. Bring to a simmer over medium heat. Cover and cook over low heat, stirring occasionally, until sauce thickens, about 30 minutes. Sauce will look curdled.

Ingredients you will need

Broth

Sauce

Equipment you will use

Frying Pan

In a food processor or blender, whirl about half the sauce and 1 cup broth until smooth.

Ingredients you will need

Broth

Sauce

Equipment you will use

Food Processor

Blender

Pour into a fine strainer over a bowl, pressing sauce through with the back of a spoon; discard residue.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Bowl

Pure remaining sauce and 1 cup broth, and rub through strainer. (If making ahead, cover when cool and chill airtight up to 2 days.)

Ingredients you will need

Broth

Sauce

Dry Seasoning Rub

Equipment you will use

Sieve

Return sauce to pan and stir over medium heat until hot.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Ladle about 3/4 cup sauce onto each dinner plate; lay chicken in sauce and garnish with cilantro sprigs and remaining pumpkin seeds. Accompany with remaining sauce and salt and pepper to add to taste.

Ingredients you will need

Salt And Pepper