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7 August, 2019

Pollo Pipian (Chicken Pipian)

Posted in : Chicken, Main Dishes, Uncategorized on by : Marisol Chancellor

But, what is Pipian you ask? Pipian is a thick green sauce made out of roasted Pepitas, (hence the name) which are pumpkin seeds; tomatillos, and green chiles. It is a type of Mole. It is originated in Puebla, Mexico and just like traditional Mole Poblano (red mole) is made with a long list of ingredients. Today, we are taking a little shortcut, we are making a super easy version of Chicken Pipian with just a handful of ingredients but without compromising the delicious nutty flavor of this wonderful sauce.

Tradition says you have to boil the chicken and use the broth to make the sauce but I didn’t. One, because I think the chicken tastes a lot better when baked in the oven and two, my kids palate is still developing and they haven’t learned to enjoy any kind of Mole yet so, since nobody wants to eat boiled chicken, I roasted all my chicken drumsticks, saved a few for my kids and use the rest for Chicken Pipian. Win/win.

Find the Full recipe below.

#mexicancuisine #pollopipian #pipianverde

Pollo Pipian (Chicken Pipian)

Category: Main Dish

Cuisine: Mexican

Pollo Pipian (Chicken Pipian)


  • 1 1/2 to 2Lb Chicken (I used drumsticks)
  • Olive Oil
  • 1 lb tomatillos
  • 1/2 onion
  • 1 poblano Pepper
  • 1 garlic clove
  • 1 cup pepitas (pumpkin seeds) + more for garnish
  • 1 bunch fresh cilantro + more for garnish
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon cumin
  • 1 cup chicken broth


  1. Preheat oven to 400 Degrees.
  2. Layer a baking sheet with aluminum foil and set a wire rack on top.
  3. Arrange the chicken drumsticks on a single layer. Season with salt and pepper and drizzle with olive oil. Roast for 45 to 50 min.
  4. Heat a small skillet on medium-low heat and add the pumpkin seeds. Toast the seed until they change color and smell nutty.
  5. In a large skillet, add 1 teaspoon of oil and heat it up on medium-high heat.
  6. Peel, rinse and cut the tomatillos in half. Set aside. Cut the onions and poblano pepper in big chunks, add to the skillet along with the tomatillos and garlic clove. Cook until the veggies are soft and start to brown.
  7. In a blender, add the toasted pumpkin seeds, tomatillos, onion, poblano pepper, garlic, and fresh cilantro. Season with salt, cumin, and allspice. Add 1 cup of chicken broth and blend until very smooth.
  8. Add more oil to the skillet and pour in the sauce. Cook for about 10 minutes.
  9. Once the chicken is done, arrange it on a platter and cover with the Pipian sauce, garnish with pumpkin seeds and fresh cilantro.
  10. Enjoy!

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