Mole Verde Pipián with Red Rice
Mole verde pipián with red rice is a traditional Mexican meal:Mole verde/pipián: A savory green sauce made mainly from toasted pumpkin seeds (pepitas), tomatillos, green chiles, herbs such as cilantro, and spices. It’s often served over chicken, pork, or vegetables.Red rice: Mexican-style rice cooked with tomatoes, onion, garlic, and broth, giving it a reddish-orange color.The dish is typically rich, nutty, mildly spicy, and herbaceous. Pipián contains seeds and may sometimes include nuts, so check ingredients if you have allergies.
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Ingredients
Chicken and Mole Verde
- 1½ pounds chicken thighs or breasts, boneless, skinless
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup pepitas raw, hulled pumpkin seeds
- 1 pound tomatillos husks removed and rinsed
- 1 poblano pepper stemmed and seeded
- 1 jalapeño stemmed and seeded for less heat
- ½ medium white onion roughly chopped
- 2 garlic cloves
- 1½ cups fresh cilantro leaves and tender stems
- 1½ cups chicken broth plus more as needed
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon optional
- 1 tablespoon lime juice
- 1 teaspoon honey or sugar, optional
Mexican Red Rice
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- ¼ cup white onion finely chopped
- 1 clove garlic clove minced
- ½ cup tomato sauce canned
- 1½ cups chicken broth
- ½ teaspoon kosher salt
- ½ cup frozen peas and carrots optional
For Serving
- lime wedges
- cilantro chopped
- radishes sliced, optional
- corn tortillas warm, optional
Instructions
Make the red rice
- Rinse the rice under cold water until the water is mostly clear. Drain thoroughly.
- Heat 2 tablespoons oil in a medium saucepan over medium heat.
- Add the rice and cook for 4–5 minutes, stirring frequently, until lightly golden.
- Add the onion and cook for 2 minutes. Stir in the garlic and cook for 30 seconds.
- Add the tomato sauce, chicken broth, salt, and optional vegetables. Stir once and bring to a boil.
- Cover, reduce the heat to low, and cook for 18 minutes.
- Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
Cook the chicken
- Season the chicken with ½ teaspoon salt and the black pepper.
- Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat.
- Brown the chicken for 3–4 minutes per side. It does not need to be fully cooked yet.
- Transfer the chicken to a plate.
Prepare the pipián sauce
- Place the pumpkin seeds in a dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant and beginning to pop. Remove from the pan.
- Place the tomatillos, poblano, jalapeño, onion, and garlic in a saucepan. Cover with water and bring to a simmer.
- Cook for 8–10 minutes, until the tomatillos soften and change from bright green to olive green. Drain.
- Add the cooked vegetables to a blender along with the toasted pumpkin seeds, cilantro, 1 cup chicken broth, cumin, cinnamon, remaining ½ teaspoon salt, and lime juice.
- Blend until very smooth, adding more broth if needed. Use caution when blending hot ingredients.
Finish the mole
- Pour the sauce into the skillet used for the chicken. Cook over medium heat for about 5 minutes, stirring frequently.
- Stir in the remaining ½ cup broth. Taste and add honey or sugar if the tomatillos are especially tart.
- Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 10–15 minutes, until the chicken reaches 165°F internally. Add a splash of broth if the sauce becomes too thick.
- Taste and adjust with additional salt or lime juice.
Serve
- Divide the red rice among four plates. Add the chicken and spoon plenty of mole verde over it. Garnish with cilantro, radishes, and lime wedges.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 724kcal (36%)Carbohydrates: 57g (19%)Protein: 40g (80%)Fat: 38g (58%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 170mg (57%)Sodium: 1826mg (79%)Potassium: 1141mg (33%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 2623IU (52%)Vitamin C: 51mg (62%)Calcium: 81mg (8%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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