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Green Pipian Chicken
Source: Karen Berman

This classic Mexican pumpkin-seed sauce, also known as green mole, adds great flavor to chicken.

Prep Time: 15 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 496.3
Total Carbs 13.7 g
Dietary Fiber 4.7 g
Sugars 5.5 g
Total Fat 34.1 g
Saturated Fat 7.8 g
Unsaturated Fat 4.4 g
Potassium 337.2 mg
Protein 30.1 g
Sodium 249.1 mg
Dietary Exchanges
3 1/2 Fat , 1 Vegetables , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  fresh tomatillo, medium
0 1/2 tsp  fresh jalapeno chili peppers
0 1/2 each  medium onions
1 each  medium garlic cloves
0.3333 cup  pumpkin seeds
1 tsp  fresh cilantro
1 tsp  fresh lime juice
0.3333 cup  low sodium chicken broth
1 each  cooking spray
8 oz  chicken thighs
1 pinch  salt
1 pinch  black pepper
0 1/4 tsp  powdered garlic
0.125 tsp  ground cumin
  1. Place tomatillos, jalapeƱo, onion ,and the garlic clove into a saucepan of water, set over medium-high heat and simmer until tomatillo skins split. This will take between 15 and 40 minutes, depending on tomatillos.
  2. Meanwhile, spread raw pumpkin seeds in a dry 10 to 12-inch skillet and heat over medium heat about 5 minutes, or until they begin to pop and are golden in color, but not brown. Remove from heat. When cooled, transfer to food processor and process to coarse meal. (If you are using roasted, not raw, pumpkin seeds or pepitas, skip this step.)
  3. When skin on the tomatillos has split, drain contents of pot over a colander and add vegetables to the pepitas in the food processor. Cut the remaining (raw) onion into chunks and add to processor with cilantro and lime juice, and salt. Process to creamy paste.
  4. To cook the chicken, spray same skillet with cooking oil spray. Season chicken with salt, pepper, garlic powder and cumin and arrange in skillet in a single layer over medium-high heat. Cook 10 to 15 minutes, turning occasionally, until lightly golden brown and cooked through. Remove from heat and keep warm.
  5. Pour any excess fat from skillet, set over medium heat, add pepita-tomatillo mixture and broth, and stir well. Nestle chicken into sauce, pour in any juices from chicken platter and heat through.

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