Chicken in Pipian Sauce (Pumpkin Seed) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A fabulous southwestern chicken dish with a savory nutty and slightly spicy sauce. This came from Cooking with Love from Arizona . Ingredients:
1/2 cup unsalted pumpkin seeds |
1/4 cup blanched almond |
1/4 teaspoon cumin seed |
1/4 cup onion, chopped |
1 garlic clove, finely chopped |
1 (4 ounce) can diced green chilies |
1/2 cup parsley (definitely the cilantro!!) or 1/4 cup cilantro leaf, chopped (definitely the cilantro!!) |
2 cups chicken broth |
1 tablespoon lemon juice (fresh) |
4 large chicken breast halves, skinned and boned |
salt & freshly ground black pepper |
2 tablespoons vegetable oil |
Directions:
1. In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
2. In blender or food processor, grind toasted mixture.
3. Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
4. Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
5. Bring to boil, reduce heat and simmer uncovered about 15 minutes.
6. Meanwhile, season chicken with salt and pepper.
7. In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
8. Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.
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