Description
Pipian Verde is a vibrant and flavor-packed Mexican green sauce made from tomatillos, fresh herbs, toasted seeds, and aromatic spices. This recipe combines tender chicken drumsticks simmered in a rich tomatillo-based sauce, resulting in a comforting dish perfect for serving over fluffy white rice with warm corn tortillas. The unique blend of ingredients creates a creamy, tangy, and slightly spicy sauce that truly embodies traditional Mexican cuisine.
Ingredients
Scale
For the Chicken and Broth
- 4 pcs Chicken Drumsticks (thighs or other meats are also great substitutes)
- 1 medium Onion (yellow or white)
- 4 cloves Garlic (skin on)
- 1 leaf Bay Leaf
- 1/4 cup Cilantro (substitute with parsley if needed)
- 1 tsp Salt (adjust to taste)
- Water (enough to cover chicken in pot)
For the Pipian Verde Sauce
- 10 oz Tomatillos (cooked; can substitute with canned if fresh is unavailable)
- 2 pcs Chili Peppers (Poblano, Anaheim, or Jalapeño; adjust type or quantity based on spice preference)
- 1 cup Radish Leaves (substitute with spinach or kale if hard to find)
- 1 cup Romaine Lettuce Leaves (or any leafy greens)
- 1/2 cup Toasted Pepitas (can substitute with sunflower seeds)
- 1/4 cup Toasted Sesame Seeds (or extra pepitas/nuts)
- 1/4 cup Toasted Peanuts (almond or cashew work as a substitute)
- 1 tsp Cumin Seeds (ground cumin can be used)
- 1/2 tsp Black Peppercorns (ground black pepper is fine)
Instructions
- Prepare the Chicken and Broth: In a large pot, place the chicken drumsticks along with the whole onion, garlic cloves (with skin on), bay leaf, cilantro, and salt. Cover everything with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook gently for about 1 hour until the chicken is tender and cooked through. Once done, remove the chicken and set aside. Strain the broth to remove solids and reserve for the sauce.
- Cook the Tomatillos: Bring a pot of water to a boil and cook the tomatillos for approximately 10 minutes until they become soft. Drain well before proceeding.
- Blend the Sauce: In a blender, combine the cooked tomatillos with chili peppers, radish leaves, romaine lettuce leaves, toasted pepitas, toasted peanuts, toasted sesame seeds, cumin seeds, black peppercorns, and some garlic from the broth. Add 2.5 cups of the reserved chicken stock to assist blending. Blend everything until the mixture is smooth, creamy, and well combined.
- Simmer the Sauce: Pour the blended green sauce into a clean pot. Add 1.5 cups of the remaining reserved chicken stock. Heat over medium-low heat and bring the sauce to a gentle simmer. Cook uncovered for 40 minutes, stirring regularly to prevent sticking and to allow flavors to meld and thicken the sauce.
- Finish with Chicken: Carefully add the cooked chicken pieces back into the simmering sauce. Let everything cook together gently for an additional 10 minutes to allow the chicken to absorb the flavorful sauce.
- Serve: Spoon the rich and aromatic Pipian Verde sauce with chicken over a bed of fluffy Mexican white rice. Accompany with warm corn tortillas for dipping and scooping to enjoy every bit of this delicious dish.
Notes
- You can adjust the type and amount of chili peppers based on your preferred spice level.
- If radish leaves are unavailable, spinach or kale are excellent green leafy substitutes.
- Toasting the pepitas, sesame seeds, and peanuts enhances their flavor and adds depth to the sauce.
- Using fresh tomatillos is ideal, but canned tomatillos can be used in a pinch.
- Be sure to strain the chicken broth well to keep the sauce smooth and clear.
- This dish pairs wonderfully with Mexican white rice and warm corn tortillas for a complete meal.
- The recipe can be adapted to use chicken thighs or other protein if preferred.
