Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup pumpkin seeds
- 3 cloves garlic
- 1/2 onion, chopped
- 2 cups chicken broth
- 2 cups chopped nopales (cactus pads)
- 1/2 cup chopped cilantro
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper, and place them on a baking sheet. Bake for 30-35 minutes or until cooked through.
3. While the chicken is cooking, toast the pumpkin seeds in a dry skillet over medium heat until lightly browned. Remove from heat and let cool.
4. In a blender or food processor, blend the toasted pumpkin seeds, garlic, onion, and chicken broth until smooth.
5. In a large pot, heat the vegetable oil over medium heat. Add the chopped nopales and sauté for 5-7 minutes or until tender.
6. Add the pumpkin seed mixture to the pot with the nopales and bring to a simmer.
7. Add the cooked chicken thighs to the pot and simmer for 10-15 minutes or until the sauce has thickened.
8. Stir in the chopped cilantro and season with salt and pepper to taste.
9. Serve hot with rice or tortillas.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 38g
Carbohydrates: 11g
Fiber: 3g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or boneless chicken thighs.
- Chicken broth can be substituted with vegetable broth.
- Nopales can be substituted with green beans or zucchini.
Variations:
- Add diced tomatoes or tomatillos for a tangy flavor.
- Use different types of nuts, such as almonds or peanuts, instead of pumpkin seeds.
- Add a can of black beans or corn for extra texture.
Tips and tricks:
- Toasting the pumpkin seeds brings out their nutty flavor.
- Make sure to remove the spines from the nopales before chopping.
- If the sauce is too thick, add more chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates, garnished with chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
This dish pairs well with Mexican rice and refried beans.
Suggested side dishes:
Tortillas, chips and salsa, or a side salad.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes to thicken it up. If it's too thick, add more chicken broth.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Pipian is a traditional Mexican sauce made with pumpkin seeds and spices. It's often served with chicken or pork.
Flavor profiles:
This dish has a nutty and slightly spicy flavor, with a hint of tanginess from the nopales.
Serving suggestions:
Serve hot with rice or tortillas.
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Region: Mexican