GREEN MOLE WITH CHICKEN
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer. Simmer 20 minutes. Add the chicken breasts and skim off any foam when the liquid comes back to a simmer. Partly cover and simmer 15 minutes. Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible. Then, using tongs, remove the chicken breasts to a sheet tray or bowl. When they are cool enough to handle, remove the skin. Cover and set aside. Strain the stock through a cheesecloth-lined strainer and measure out 3 cups. Skim off the fat from the top. (If you do this step the day before, chill the stock first, then skim off the fat from the top. Chill any remaining stock, skim off the fat and freeze.)
- To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden, or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool. Set aside 2 tablespoons of the seeds for garnish.
- If you're using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft. Drain and place in a blender. If using canned tomatillos, drain and place them in a blender. Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary. If necessary, do this in 2 batches.
- Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact. Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter. Cook, stirring, until the mixture darkens and thickens, about 5 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt.
- To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes. Garnish with cilantro sprigs and pumpkin seeds. Serve with rice.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN PIPIâN MOLE WITH CHICKEN
Provided by Sergio Remolina
Categories Chicken Rice Fry Poach Dinner Tomatillo Seed Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make the mole:
- In a sauté pan over moderate heat, toast the pumpkins seeds, stirring frequently and being careful not to burn them. Transfer to a small bowl to cool. Once cool, reserve about 1/4 cup of pumpkin seeds for garnish, then transfer the remaining seeds to a blender and add enough vegetable stock to cover by 1 inch. Blend on high until smooth. Transfer the mixture to a bowl and clean the blender.
- Place the tomatillos, epazote, hoja santa, romaine, cilantro, chiles, onion, garlic, and cumin in a blender, in that order, and blend well. If more liquid is needed, add water or broth, 1 tablespoon at a time.
- In a deep skillet over high heat, heat the oil until shimmering then carefully add the tomatillo mixture and fry, stirring constantly and adding broth or water as needed to achieve a sauce-like consistency, for 1 to 2 minutes.
- Remove the skillet from the heat and add the pumpkin seed mixture. Mix well, then season to taste with salt.
- To serve:
- Divide the rice, chayote or zucchini, green beans, and poached chicken among 4 plates. Coat the chicken with the mole, garnish with the reserved pumpkin seeds, and serve.
- DO AHEAD: Leftover mole can be stored in an airtight container for 3 days in the refrigerator. Or, if frozen properly in an airtight container and wrapped in plastic and then aluminum wrap, it can be held for up to 4 months in the freezer.
SALMON IN LUXURIOUS GREEN SESAME PIPIAN (SALMON EN PIPIAN VERDE
In Mexico, pipian is a simple mole that emphasizes the nuts or seeds that are blended in to thicken the sauce. Where mole is an exuberant symphony orchestra, pipian is a lively string quartet. The seed that has traditionally thickened a sauce like this is Mexico's pumpkin seed.
Provided by Witch Doctor
Categories Mexican
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the salsa to a smooth puree.
- Heat the oil in a very large (12 inch) skillet over medium high heat. When it is hot, add the salsa all at once. Stir as the salsa reduces to the consistency of tomato paste, about 5 minutes.
- Stir in the broth and the tahini. Return to a boil, then reduce the heat to medium low and let simmer 10 minutes. Taste and season with salt, usually about ½ tsp, and a little sugar. (The sugar will help balance the natural tartness of the salsa.).
- While the sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a Tbsp of water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the peas are hot and tender, anywhere from 1 minute for frozen peas to 4 or 5 minutes for fresh peas; discard water.
- When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for ½ inch thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing it with your finger or the back of a spoon.).
- Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over the top. Strew with the peas, sesame seeds and cilantro.
- Variations:.
- You can replace the peas with a couple of medium-large red-skin boiling potatoes cut into eighths (microwave them until tender, about 8 minutes). Mix the potatoes into the sauce after transferring the fillets to the dinner plates. A can of white beans makes a great replacement for the peas; drain and rinse them before adding them to the sauce. This dish is also wonderful made with boneless, skinless chicken breasts or semi-boneless quail; poach the birds in the sauce as described or, for added flavor, brown them in oil in the large skillet, then remove them and, without washing the skillet, cook down the pureed salsa. Tahini is an easy addition because it's smoothly ground, but you can use the very traditional pumpkin seeds or almonds or peanuts; puree them with the salsa, but stir carefully as you cook the mixture down to a paste (it will stick more easily than the salsa alone) After the sauce has simmered 10 minutes, it will likely be quite coarse looking; reblend the hot sauce in a loosely covered blender to smooth it out.
Nutrition Facts : Calories 323.9, Fat 14.3, SaturatedFat 1.9, Cholesterol 62.3, Sodium 1009.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.2, Protein 32.8
POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)
When I lived in Mexico this was one of my favorite dishes.
Provided by Malcolm Colcleugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
- Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
- Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g
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