Chicken Pipian
A rich, nutty Mexican stew with tender chicken, sweet potato, and peppers in a creamy pumpkin seed sauce. This simplified version keeps the authentic flavor while using everyday ingredients.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1 cup pumpkin seeds
- 1 medium sweet potato
- 1 large bell pepper
- 1 medium onion
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Season the 1.5 lb chicken thighs with 1/2 tsp salt. Heat 1 tbsp olive oil in a large pot over medium-high and brown the chicken until golden on both sides, about 6 minutes total. Remove and set aside.
- 2
In the same pot, add 1 tbsp olive oil and the 1 chopped onion. Cook over medium until soft and translucent, about 5 minutes.
- 3
Add the 1 chopped bell pepper and 1 peeled, cubed sweet potato. Cook for 3 minutes, stirring occasionally, until slightly softened.
- 4
Toast the 1 cup pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, about 3 minutes. Let cool slightly.
- 5
Blend the toasted pumpkin seeds with 1 cup of the chicken broth until smooth, about 2 minutes.
- 6
Return the chicken to the pot. Pour in the pumpkin seed mixture and the remaining 1 cup chicken broth. Bring to a simmer.
- 7
Cover and cook over low heat until the chicken is cooked through and the sweet potato is tender, about 25 minutes. Season with the remaining 1/2 tsp salt. Serve warm.
- 8
Optional: stir in a pinch of cumin or chili powder for extra depth.
Tools you’ll need
- large pot
- blender
- skillet
- knife
- cutting board
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