Pollo en Pipian Mole - Chicken in Pumpkin Seed Sauce
Although the capers make this dish interesting, it is the addition of the smooth pumpkin seed sauce that is the star. The availability of pre-husked pumpkin seeds make this dish easy to make.
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Servings: 4
Equipment
- Food Processor or blender
- Heavy casserole or pot with cover
Ingredients
- ⅛ tsp Saffron threads
- 1½ cups Chicken stock, warmed
- 5 tbsp Vegetable oil
- ¾ cup Hulled pumpkin seed
- 1½ tbsp Olive oil
- 1 small Small onion, coarsely chopped
- 1 cloves Garlic, coarsely chopped
- 1 Crusty roll (3 oz.), sliced thin
- 4 Black peppercorns
- 3 Whole cloves
- 1 1-inch piece cinnamon stick
- ½ tsp Mexican oregano
- 6 oz Capers in Brine, 2 3 oz. jars
- 3½ lb Chicken, 1 cut-up
Instructions
- Crumble saffron into warm stock to steep a little while.
- Heat 2 tbsp vegetable oil in medium-size skillet over high heat until almost smoking. Carefully add pumpkin seeds and cook around 30 seconds until puffed with a nutty fragrance. Be extra careful not to overcook or they will become bitter and will ruin the dish. Quickly scoop onto paper towels to drain.
- Add olive oil to same skillet over medium heat until very hot. Add chopped onions and garlic and cook until just wilted, about 3-5 minutes. Add bread slices and cook until golden brown on both sides. Add peppercorns, cloves, cinnamon, and oregano. Cook about 2 minutes more until aroma is released. Pour in capers with their brine. Stir well and simmer , uncovered, for 5 minutes over low heat. Add chicken stock and simmer another 5 minutes. Remove from heat and let it cool slightly. Pour it into a blender or food processor and process for 30 seconds. Add pumpkin seeds and process another 30 seconds until smooth.
- Preheat oven to 350°F. Season chicken pieces with salt and pepper. In a wide heavy skillet, heat remaining 3 tbsp vegetable oil over high heat until rippling. Brown chicken a few pieces at a time, around 3 minutes on each side. Remove to paper towels when browned and continue to brown more pieces until done.
- Place the chicken in a lidded casserole large enough to hold the pieces. Pour sauce over, cover, and bake for 40 minutes. Serve from the casserole with some white rice, beans, and a green vegetable.
Notes
- The sauce is also wonderful with grilled fish or over chicken enchiladas.
- 1-2 tbsp of sesame seeds may be added to the toasted pumpkin seeds.
- A chopped jalapeno may be added to the frying onions and garlic to add a little depth to the sauce.
Nutrition
Calories: 711kcal | Carbohydrates: 14g | Protein: 44g | Fat: 54g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 1550mg | Potassium: 611mg | Fiber: 3g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 4mg