Chicken in Pumpkin Seed Sauce Recipe

Name: Chicken in Pumpkin Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 choppedHerb 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, torn2 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

Servings: persons

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 choppedHerb 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, torn2 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

1
Place the chicken in a pot with just enough water to cover.
2
Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle.
3
Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes.
4
Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat.
5
Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready.
6
Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes.
7
Reserve 1/4 cup of the toasted seeds for garnish.
8
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.
9
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.
10
Adjust the seasonings.
11
Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds.
12
Serve with warm corn tortillas, for wrapping, and minced red onion, for topping.
13
If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.
14
Cook's Note: For a make-ahead meal, simmer the sauce only until not quite thick enough to serve, 10 minutes.
15
Return the chicken to the pot, turn off heat and let cool before covering and storing.
16
Reheat over medium heat and thicken the sauce, to serve.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 to 6 bone-in, skin-on chicken breasts, Kosher salt, 6 to 8 whole black peppercorns, 2 fresh bay leaves, and more.

Yes, Chicken in Pumpkin Seed Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken in Pumpkin Seed Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions