Chicken Pepián

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 pound fresh tomatillos1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces1 tablespoons olive oil1/2 cup raw unsalted pumpkin seeds5 peppercorns2 whole allspice1/2 teaspoon whole cumin seed1 medium onion, chopped4 cloves garlic, minced1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish1 cup low-sodium chicken broth1 medium (2-inch) jalapeno pepper, seeded and roughly chopped1/2 teaspoon salt4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thicknessLime wedges
Directions
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.

Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.

In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.

Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.

Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.


Serving Size: (1 serving equals 1 chicken breast and 2/3 cup sauce)

Number of Servings: 4

Recipe submitted by SparkPeople user BROWNEYEDBEAU.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 312.7
  • Total Fat: 6.4 g
  • Cholesterol: 97.2 mg
  • Sodium: 690.3 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 39.6 g

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