Pollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
Chicken thighs poached in Mexican stock, then simmered in a green pumpkin seed sauce with fresh coriander and tomatillo.
Made with Green mole (pipian verde) and Mexican chicken stock (caldo de pollo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken thighs in a pan with your ready made Mexican chicken stock, caldo de pollo (see the base recipe) and enough water to just cover. Bring to the boil, then simmer gently for 25 minutes until the meat is tender and no longer pink.
25 min - 2
Meanwhile cook the rice: rinse it, then boil with 350 ml water and a pinch of salt, cover and cook on the lowest heat for 12 minutes. Rest for 5 minutes.
12 min - 3
Lift out the chicken. Strain 150 ml of the poaching liquid into a wide pan.
- 4
Add your ready made green mole, pipian verde (see the base recipe) and warm over a low heat for 5 minutes, stirring, until it coats a spoon. Do not let it boil hard or it can split.
5 min - 5
Return the chicken to the sauce and simmer for 5 minutes, turning, until steaming hot all through.
5 min - 6
Serve with rice, pumpkin seeds, coriander and lime wedges.
Tips
- Keep the sauce below a boil. High heat splits the oils out of the pumpkin seeds.
- Use the rest of the poaching liquid for the rice, or save it for soup.
- A squeeze of lime at the table lifts the green flavour.
Storing and freezing
Keeps 3 days in the fridge, covered. Cool within 2 hours and reheat gently until steaming hot all through. Freezes for 2 months, though the sauce may thicken, so loosen it with water.
Questions
What does pipian verde taste like?
Nutty and green, with tangy tomatillo, fresh coriander and mild chilli. It is smoother and fresher than red mole.
Can I use chicken breast?
Yes, poach whole breasts for 15 to 18 minutes until cooked through, then slice. Check there is no pink.
Is it spicy?
Medium. Remove the jalapeno seeds in the base for less heat, or serve with extra fresh chilli.
More made with green mole (pipian verde)
Chiles Poblanos Rellenos con Pipián Verde (Stuffed Poblanos in Green Sauce)
EFNFVPipián Verde de Pollo con Arroz Rojo (Chicken in Green Pumpkin Seed Sauce)
GFDFEFTacos de Hongos con Pipián Verde (Mushroom Green Pipian Tacos)
GFDFEFSopa de Pipián Verde con Frijoles Blancos (Green Pumpkin Seed Soup)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.