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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Green Pipian Chicken

Source: Karen Berman

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

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 34.1 Fat, 0.6 Vegetables, 0.0 Fruits, 0.2 Starch, 0.9 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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Servings

Ingredients

6.0
6 each fresh tomatillo, medium 0.5
0 1/2 tsp fresh jalapeno chili peppers 0.5
0 1/2 each medium onions 1.0
1 each medium garlic cloves 0.3333
0.3333 cup pumpkin seeds 1.0
1 tsp fresh cilantro 1.0
1 tsp fresh lime juice 0.3333
0.3333 cup low sodium chicken broth 1.0
1 each cooking spray 8.0
8 oz chicken thighs 1.0
1 pinch salt 1.0
1 pinch black pepper 0.25
0 1/4 tsp powdered garlic 0.125
0.125 tsp ground cumin

Directions

Place tomatillos, jalapeño, 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.
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.)
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.
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.
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.