Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pepitas (pumpkin seeds), toasted
- 1 cup chicken broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the onion, garlic, and bell peppers to the skillet and cook until softened, about 5 minutes.
5. Add the cumin, coriander, smoked paprika, salt, and black pepper to the skillet and stir to combine.
6. Add the toasted pepitas and chicken broth to the skillet and stir to combine.
7. Bring the mixture to a simmer and cook for 5 minutes.
8. Remove the skillet from the heat and let cool slightly.
9. Transfer the mixture to a blender or food processor and blend until smooth.
10. Return the mixture to the skillet and add the cooked chicken.
11. Bring the mixture to a simmer and cook for an additional 5 minutes.
12. Stir in the chopped cilantro.
13. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Simmer for cooking the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 20g
- Carbohydrates: 10g
- Protein: 34g
- Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork
- Red and green bell peppers can be substituted with any color bell pepper
- Pepitas can be substituted with sunflower seeds or almonds
- Chicken broth can be substituted with vegetable broth or water
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor
- Add a pinch of cinnamon for a hint of sweetness
- Add a diced jalapeno pepper for extra heat
Tips and tricks:
- Toast the pepitas in a dry skillet over medium heat for 2-3 minutes until lightly browned and fragrant
- Use a high-powered blender or food processor to ensure a smooth sauce
- Adjust the seasoning to taste
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the pepitoria with peppers in a microwave-safe dish for 1-2 minutes or in a skillet over medium heat until heated through
Presentation ideas:
- Serve the pepitoria with peppers over rice or quinoa
- Garnish with additional chopped cilantro or pepitas
Pairings:
- Serve with a side of roasted vegetables or a green salad
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Cucumber and tomato salad
Troubleshooting advice:
- If the sauce is too thick, add additional chicken broth or water to thin it out
- If the sauce is too thin, simmer for an additional 5-10 minutes to thicken it up
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked
Food history:
- Pepitoria is a traditional Mexican sauce made with ground pumpkin seeds and spices
Flavor profiles:
- Smoky, nutty, and slightly spicy
Serving suggestions:
- Serve hot as a main dish with a side of rice or quinoa
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Region: Spanish