Green Pipian Chicken Recipe (Mole Verde)

Mole Verde, also known as Pipian Verde, is one of the 7 famous moles from Puebla and Oaxaca, Mexico. It offers the perfect blend of spices, toasted nut flavors, roasted vegetables, and herbs. This versatile sauce pairs well with chicken and pork, making it a definite must-make for those who appreciate flavorful Mexican cuisine.

Prepping the Chicken for Simmering

Start by breaking down a whole chicken into individual parts: breasts, thighs, drums, and wings. Season the chicken with coarse sea salt and fresh cracked black pepper. Heat 3 tablespoons of avocado oil in a large Rondo pot, then add the chicken skin-side down, cooking for 3 to 4 minutes per side, or until golden brown.

Once the chicken is browned, set it aside. Next, add 1 peeled roughly chopped yellow onion, 2 ribs of roughly chopped celery, 2 peeled roughly chopped carrots, 2 garlic cloves, and 1 bay leaf to the pot. Cook for 4 to 5 minutes until lightly browned, then add 10 cups of chicken stock. Season the braising liquid with sea salt and fresh cracked black pepper. Add the chicken back to the pot, cover, and cook over medium heat for about 1 hour.

Roasting Vegetables for Enhanced Flavor

Instead of boiling, roast the vegetables to bring out more flavor. Prepare 1 quartered yellow onion, 7 fresh tomatillos, 2 poblano peppers, 1 serrano pepper, 2 garlic cloves, and drizzle with 3 tablespoons of avocado oil. Season with coarse sea salt and fresh cracked black pepper. Roast at 425°F (218°C) for 25 to 30 minutes, or until browned.

Exploring the Rich Tradition of Mexican Moles

The word “mole” comes from the native language Nawat of the Aztecs, originally meaning “sauce.” Some moles are more complex in flavor and ingredients, while others are simpler. The variety of greens and spices used in mole recipes can vary based on personal preferences, making it a versatile and customizable dish.

Toasting Seeds, Nuts, and Spices

In a non-stick skillet, toast 1 teaspoon of cumin seeds and 1 teaspoon of peppercorns for 3 to 4 minutes. In the same pan, toast 1/2 cup of sesame seeds, 3/4 cup of pepitas (pumpkin seeds), and 3/4 cup of peanuts separately, each for 3 to 4 minutes. Grind the toasted seeds, nuts, and spices together.

Blending the Mole Verde

In a blender, combine the roasted vegetables, crushed seeds, nuts, and spices, 4 leaves of romaine lettuce, 1/2 cup of radish greens, 1 cup of cilantro, and 1 teaspoon of dried epazote (or 2 fresh leaves). Add 2 cups of the chicken’s braising liquid to help blend the mixture. Blend until smooth and pour into a separate Rondo pot.

Finishing the Dish

Season the mole verde with sea salt and fresh cracked black pepper. Add the cooked chicken to the sauce and simmer for 20 to 30 minutes to marry the flavors. Serve the dish in a bowl, garnished with toasted pepitas and chopped fresh cilantro. Enjoy the unique and delicious flavors of this Mole Verde with chicken.

Required Kitchen Tools and Equipment:

1. Large rondo pot
2. Cooktop
3. Cutting board
4. Chef’s knife
5. Tongs
6. Sheet tray with parchment paper
7. Oven
8. Non-stick skillet
9. Mortar and pestle (or food processor)
10. Blender
11. Strainer
12. Bowls and plates for serving

Tips and Variations:

1. You can use pork instead of chicken for a different protein option.
2. Try using different greens, such as spinach or green leaf lettuce, instead of romaine lettuce.
3. You can substitute parsley for cilantro if you prefer a milder flavor.
4. Feel free to experiment with different types of onions, such as white, sweet, or red onions.
5. If you can’t find raw peanuts, using roasted peanuts is a fine alternative.

Frequently Asked Questions:

Q: Can I use a different protein instead of chicken?

A: Yes, you can use pork as an alternative to chicken in this recipe.

Q: What can I do with the leftover braising liquid?

A: You can strain the braising liquid and use it as a chicken stock for soups, sauces, or other dishes.

Q: Can I use a food processor instead of a mortar and pestle?

A: Yes, you can use a food processor to grind the seeds, nuts, and spices if you don’t have a mortar and pestle.

Q: Can I use spinach or other greens instead of romaine lettuce?

A: Yes, feel free to experiment with different greens, such as spinach or green leaf lettuce, in this recipe.

Q: Is it possible to make this dish vegetarian?

A: While the original recipe features chicken, you can try using a plant-based protein, such as tofu or tempeh, and substitute vegetable stock for the chicken stock to make a vegetarian version of the dish.

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