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Chicken in Green Pipian Sauce Recipe

Chicken in Green Pipian Sauce

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Average Rating:

Total Reviews: 14

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  • on July 20, 2012

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    Great flavor in a totally heathly dish. Slightly spicy, with dimensions of tomatillos, heat & sweet, and pumpkins seeds. Nothing dominated, but blended wonderfully. Made exactly by the recipe and all licked their plate. I will do this for dinner guests and serve pumpkin soup for the first course.

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  • on July 15, 2012

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    Made enough for seconds. Reheating and/or freezing instructions would be useful.

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  • on January 11, 2012

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    awsome,thanks,divis,divis, mmmmm

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  • on December 04, 2011

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    I used seared and baked thighs instead of breasts, and it turned out great. Didn't buy quite enough pumpkin seeds and ended up reducing the sauce, but it was very good.

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  • on October 28, 2011

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    I have never used pepita's in a sauce recipe before, but I thought I would give it a try. I am glad I did! After getting all my ingredients together it was easy. I marinated my chicken quarters, that's all I had on hand. I made the sauce. It was very flavorful. I would use this also when you have chicken taco's, it was great. My husband thought it was very good. It's a recipe to keep on hand. Loved it!

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  • on October 10, 2011

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    Yet another successful and tasty recipe I have tried from Marcela. I never used pumpkin seeds in my sauces and was a bit hesitant however what a delicious and light tasting sauce. Loved it with the chicken. I also plated it up with some homemade beans and rice. My family ate every last piece. P.S. I'm also Mexican and can definitely say it taste authentic: Thanks again Marcela!

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  • on October 09, 2011

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    It's a keeper!!!

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  • on October 01, 2011

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    I've always enjoyed chicken molé pipian so I was excited to try this recipe. It didn't disappoint. Great combination of textures and flavors.

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  • on September 28, 2011

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    I agree with the other reviews--easy, light, creamy, delicious. My only issue is that Marcela said to hold back some of the broth and add more if needed. The written recipe does NOT mention this. I made a mistake and put the entire 1 1/2 cups of broth into the blender, and it was a little runny for my liking; so I reduced it down in the pot a while. Was worried that would take away the 'fresh' taste of the cilantro. I would definitely suggest as Marcela does, to add HALF the broth, then add more little by little to make it the consistency you personally like. A keeper. By the way, I just purchased Marcela's new cookbook just released. She's a keeper too!

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  • on September 27, 2011

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    tried this one out tonight and it was deeeeelish!!!! Must admit, I was eyeballing all the measurements , but even so, this sauce managed to impress my dad (who's mexican btw. If only he knew how simple it was to make. Another homerun Marcela!

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