Peppered Earth Chicken with Pumpkin Seed Sauce

A classic Mexican dish (pipián verde de pollo) using green chiles. Source the best local green chiles you can find. If you’re in Oregon, come see Peppered Earth at the PSU Farmers Market where we roast them on site.

Ingredients

1 3-lb. chicken, cut into serving pieces

1 large carrot peeled and sliced

4 cloves garlic, peeled and roughly chopped

1 large white onion, sliced

2 bay leaves

1/4 tsp. each dried thyme and marjoram

Salt

For the sauce:

2 Tbsp. olive oil

3/4 cup hulled pumpkin seeds

1/4 cup blanched almonds

3 - 4 green chiles, roasted, peeled and seed

3 small romaine lettuce leaves

12 sprigs cilantro

1 Tbsp. olive oil

Instructions

For the chicken & broth: In a large 6 qt. pot place 8 cups of water and the chicken with half the onion and garlic, the carrot, 1/2 tsp. salt and the herbs. Bring to a boil. Skim the liquid and reduce heat to a simmer. Partially cover and simmer for 30 -40 minutes. Then, remove the chicken pieces and set aside. Spoon the fat from the top of the liquid that remains, strain and set aside.

While the chicken is simmering, toast the pumpkin seeds and almonds in a hot dry skillet over low heat , shaking often, until the almonds are golden brown. Let cool. Grind the toasted mixture in a blender with the rest of the garlic and onion, the green chiles, lettuce and cilantro. Gradually add in the broth and blend into a smooth puree.

Heat oil in a 4 qt. sauce pan over medium heat. Add the puree and stir constantly until very thick, about 10 minutes. Stir in the remaining 2 cups broth, partially cover and simmer 20 minutes. Taste and season with salt. Add the chicken and warm over medium low heat, about 10 minutes.

Place chicken pieces on serving platter and spoon sauce over it, garnish with cilantro, if desired..

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Tips & Serving Suggestions

• Toasting Pepitas: Lightly toast your raw pumpkin seeds in a dry skillet over medium heat until they pop and turn fragrant. Be careful not to burn them, as toasted pepitas give the sauce its rich, nutty base.

• Sauce Consistency: If the sauce gets too thick while simmering, stir in a splash of warm chicken broth until it reaches a velvety, coat-the-back-of-a-spoon texture.

• Serving Ideas: Spoon generously over warm chicken breasts or thighs alongside Mexican rice, warm corn tortillas, and fresh cilantro leaves.