Ingredients with Measurements:
- 1 lb. boneless chicken breast, cut into bite-sized pieces
- 1/2 cup raw pumpkin seeds (pepitas)
- 4 slices of bacon, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- Salt and pepper to taste
- 2 tbsp. vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the bacon and cook until crispy, about 5 minutes. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
4. In a blender or food processor, blend the pumpkin seeds until finely ground.
5. Add the ground pumpkin seeds, chicken broth, cumin, oregano, salt, and pepper to the skillet with the onion and garlic. Stir to combine.
6. Add the chicken and bacon back to the skillet and bring to a boil.
7. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened and the chicken is cooked through.
8. Serve hot with rice or tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and bacon, low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 7g
Protein: 30g
Sodium: 600mg
Sugar: 1g
Substitutions for ingredients:
- Boneless chicken thighs can be used instead of chicken breast
- Turkey bacon can be used instead of regular bacon
- Chicken or vegetable stock can be used instead of chicken broth
Variations:
- Add diced tomatoes or bell peppers for extra flavor and nutrition
- Use ground almonds or cashews instead of pumpkin seeds for a different flavor and texture
- Add a splash of lime juice or vinegar for a tangy twist
Tips and tricks:
- Toasting the pumpkin seeds before blending them will enhance their flavor
- Use a non-stick skillet to prevent sticking and burning
- Make a double batch and freeze the leftovers for an easy meal later on
Storage instructions:
Store leftover pepitoria in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pepitoria in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve pepitoria in a large bowl or on individual plates with a side of rice or tortillas.
Garnishes:
Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Pair pepitoria with a light and refreshing salad, such as a cucumber and tomato salad.
Suggested side dishes:
Serve pepitoria with rice, tortillas, or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes to thicken it up. If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pepitoria is a traditional Mexican dish made with ground pumpkin seeds and spices. It is often served with chicken or pork.
Flavor profiles:
Pepitoria has a nutty and slightly spicy flavor, with a creamy and rich texture.
Serving suggestions:
Serve pepitoria as a main dish for lunch or dinner.
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