Chicken with Pipian Sauce ( MEXICO)


  • 4 chicken breasts
  • 1 teaspoon of olive oil
  • Salt
  • Black pepper
  • 1.5 cups of green pumpkin seeds
  • 1,76 lb tomatillo or green tomatoes
  • 1 green pepper
  • 1 onion
  • 1.5 cups of chicken stock
  • 1 teaspoon of sugar
  • 1 tablespoon chopped coriander leaves

The oven is heated to 374 degrees. Chicken breasts are covered with olive oil, salt and pepper and cooked for 35 minutes.

Cook the pumpkin seeds in a pan until they burst and set aside to cool.

Take the remaining oil in a pan, cook the tomatillo, onion and finely chopped peppers for 10 minutes.

The remaining ingredients are added and passed through the blender.

It is served by pouring over the fish that comes out of the oven.

ENJOY YOUR MEAL
 

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