Best Chicken With Pumpkin Seed Mole Recipes

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CHICKEN WITH PUMPKIN-SEED MOLE



Chicken with Pumpkin-Seed Mole image

They may be tiny, but seeds pack a powerful nutritional punch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved
1 small serrano chile
1 small poblano chile
1 small white onion, cut into 1/4-inch dice
2 garlic cloves
1 cup fresh cilantro leaves, plus sprigs for garnish
1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano, preferably Mexican
2 cups homemade or store-bought low-sodium chicken stock
1/2 teaspoon coarse salt
2 tablespoons lime juice
Steamed rice, for serving (optional)

Steps:

  • Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.
  • Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.
  • Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.
  • Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.
  • Place chicken in a clean 4-quart pot, and cover with sauce. Cook over medium-low heat until just heated through, about 10 minutes. (Do not simmer.)
  • Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Distribute evenly among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining 2 tablespoons pepitas. Serve with rice if desired.

Nutrition Facts : Calories 287 g, Cholesterol 66 g, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 250 g

GREEN PIPIâN MOLE WITH CHICKEN



Green Pipiân Mole with Chicken image

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

Mole:
1 cup pumpkin seeds
1 cup vegetable stock or canned vegetable broth
1 pound tomatillos, husked, rinsed, and quartered
2 fresh epazote leaves
1 fresh hoja santa leaf (root beer leaf)
2 leaves romaine lettuce
8 sprigs fresh cilantro
2 fresh serrano chiles, chopped
1/4 medium onion, chopped
1 clove garlic
1/8 teaspoon whole cumin seeds
3 teaspoons canola or vegetable oil
Kosher salt
The finished dish:
4 cups cooked white rice
2 cups steamed chayote or zucchini
2 cups steamed green beans
4 poached skinless, boneless chicken breasts

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.

PUMPKIN SEED CHICKEN MOLE



Pumpkin Seed Chicken Mole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 18

1/2 cup raw pumpkin seeds or pepitas
1 teaspoon cumin seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon dried Mexican oregano
10 tomatillos, husked, washed and quartered
1 serrano chile
2 garlic cloves, peeled
2 romaine lettuce leaves
1/8 teaspoon ground cinnamon
1 bunch cilantro, stems and leaves
1 bunch cilantro, stems and leaves
2 radish tops
1 small onion, quartered
1 1/2 teaspoons salt
2 tablespoons olive oil
2 cups chicken stock
3 large skinless, boneless chicken breasts, split
1 bunch radishes, thinly sliced, for garnish

Steps:

  • In a dry cast-iron skillet toast pumpkin seeds, cumin seeds, pepper and oregano over a low heat, shaking the pan occasionally. Heat until aromas are released, about 5 minutes. Remove before seeds begin to brown and set aside to cool. In a blender grind mixture until a powder forms. In blender or food processor puree tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt until smooth. Preheat oven to 350 degrees. In a large saucepan heat olive oil over a high heat. Carefully, pour in pureed tomatillo mixture, and let sizzle for 30 seconds. Stir in stock. Reduce heat and simmer for 10 minutes. Turn up the heat to high and bring to a boil. Stir in ground nut mixture and remove from the heat. Puree in a food processor or blender, in batches, if necessary. Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish. Place the chicken breasts in the sauce and bring to a boil over moderate heat. Cover with foil and bake for 20 minutes. Serve the chicken and sauce over a bed of white rice. Sprinkle radish slices over the top.

PUMPKIN SEED CHICKEN MOLE



Pumpkin Seed Chicken Mole image

I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup raw pumpkin seeds or 1/2 cup pepitas
1 teaspoon cumin seed
1/2 teaspoon cracked black pepper
1/2 teaspoon dried Mexican oregano
10 tomatillos, husked, washed and quartered
1 serrano chili
2 garlic cloves, peeled
2 romaine lettuce leaves
1/8 teaspoon ground cinnamon
1 bunch cilantro, stems and leaves
2 radish tops
1 small onion, quartered
1 1/2 teaspoons salt
2 tablespoons olive oil
2 cups chicken stock
3 large boneless skinless chicken breast halves
1 bunch radish, thinly sliced, for garnish

Steps:

  • Place a dry cast-iron skillet over low heat.
  • Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
  • Do not brown.
  • Set aside to cool and then grind in a blender or food processor to a powder.
  • Reserve.
  • Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
  • Puree until smooth.
  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large saucepan over high heat.
  • Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
  • Stir in the stock, reduce the heat and simmer 10 minutes.
  • Turn the heat up to high and bring to a boil.
  • Stir in the ground nut mixture and remove from the heat.
  • Puree in a food processor or blender, in batches if necessary.
  • Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
  • Place the chicken breasts in the sauce and bring to a boil over moderate heat.
  • Cover with foil, transfer to the oven and bake 20 minutes.
  • Serve the chicken and sauce over a bed of white rice.
  • Sprinkle the radish slices over the top.

Nutrition Facts : Calories 339.9, Fat 19.5, SaturatedFat 3.4, Cholesterol 60.2, Sodium 1158.6, Carbohydrate 14.8, Fiber 3.9, Sugar 6.7, Protein 28.4

CHICKEN IN PUMPKIN SEED SAUCE



Chicken in Pumpkin Seed Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

4 to 6 bone-in, skin-on chicken breasts
Kosher salt
6 to 8 whole black peppercorns
2 fresh bay leaves
2 small to medium white or yellow onions, 1 quartered and 1 chopped
Herb bundle of fresh cilantro, marjoram or oregano, and thyme
1 1/4 cups green untoasted pumpkin seeds, such as pepitas
2 tablespoons EVOO
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon dried epazote, optional
Pinch ground cinnamon
6 tomatillos, peeled and chopped
2 to 3 leaves Romaine or green leaf lettuce, torn
2 large cloves garlic, grated or chopped
2 serrano chiles or 1 large jalapeno, seeded and chopped
Warm corn tortillas, for serving
Minced red onions, for serving
Steamed or lightly sauteed zucchini, for serving

Steps:

  • Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

PUMPKIN SEED-CRUSTED CHICKEN



Pumpkin Seed-Crusted Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup pumpkin seeds
1 teaspoon ancho powder
Salt and freshly ground black pepper
1 teaspoon thyme (fresh, chopped)
1 cup goat cheese
4 (12-ounce) chicken breasts, skin and wing bone attached
2 tablespoons extra-virgin olive oil
Serving suggestion: a green salad or favorite vegetables

Steps:

  • Preheat oven to 425 degrees F.
  • Toast the pumpkin seeds and ancho powder in a saute pan on medium high heat. Remove, crush in a mortar and pestle, and place in a large bowl. Add salt, pepper, and fresh thyme.
  • Stuff the goat cheese underneath the chicken skin of the breast, then dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add olive oil. Place the chicken, skin side down into the pan.
  • When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables.

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

Steps:

  • Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
  • Photgraph by Con Poulos

CHICKEN IN PUMPKIN-ANCHO MOLE SAUCE



Chicken in Pumpkin-Ancho Mole Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 24

8 cups water, divided
1/2 cup kosher salt
1/2 cup sugar
1 bay leaf
1 (3-inch) cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
6 bone-in, skinless chicken breasts
5 ancho chiles (dried poblano peppers)
2 large jalapenos, halved
1 large onion, quartered
3 Roma tomatoes, halved and seeded
4 whole garlic cloves
1 teaspoon whole cumin seeds
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup pumpkin seeds
1 large bunch cilantro leaves, plus more for garnish
16 corn tortillas, kept warm
2 limes, cut into 8 wedges
2 avocados, halved, pitted and flesh sliced
1/2 head iceberg lettuce, shredded
1 red onion, thinly sliced
1 bunch radishes, thinly sliced

Steps:

  • In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened.
  • Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed.
  • Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy.

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