This classic Mexican recipe was featured in Marcela Valladolid‘s show on Food TV, Mexican Made Easy. It pairs a delicious sauce of cooked tomatillos and pumpkin seeds with boneless chicken breasts. I decided to adapt her recipe for sous-vide cooking, and was very happy with the outcome. The meat ended up perfectly cooked, not a hint of dryness. The sauce is simply to die for, if you are a vegetarian, skip the bird, but make the sauce. Roasted cauliflower would be amazing paired with a little pipian…
CHICKEN SOUS-VIDE WITH GREEN PIPIAN SAUCE
(adapted from Marcela’s Mexican Made Easy)
for the chicken:
4 boneless chicken breasts
4 little pats of butter (probably ok to skip it)
1 large lemon, sliced
Salt and freshly ground black pepper
for the sauce:
1 + 1/4 cup green pumpkin seeds (pepitas)
1 pound tomatillos, husked and rinsed
1 Serrano chile, stemmed
1/2 medium white onion, roughly chopped
1 + 1/2 cups chicken broth, warmed (I used a lot less)
1/4 cup loosely packed fresh cilantro leaves
1 teaspoon sugar
Salt and freshly ground black pepper
Season the chicken breasts with salt and pepper, place them in sealable plastic bags, add a tiny pat of butter and a few slices of lemon over each breast. Seal the bags. Place in the water-bath set at 140 F for three hours.
While the chicken cooks, prepare the sauce (can be made a couple of days in advance). Preheat a large, heavy skillet over moderate heat until hot. Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer the seeds to a plate to cool. Reserve 2 tablespoons for garnish.
In a medium, heavy saucepan, simmer the tomatillos, Serrano and onions in salted water to cover until the tomatillos turn a dark green color, about 10 minutes. Using a slotted spoon, transfer the tomatillos, Serrano and onions to a blender and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds until smooth (the sauce will be a little coarse). Season with salt and pepper.
To serve, slice the chicken crosswise on the bias. Transfer to a serving plate. Spoon the green pipian sauce on top and garnish with the reserved toasted pumpkin seeds.
to print the recipe, click here
Comments: I am having a great time with my Anova sous-vide gadget. Most recipes I tried were big hits, a few disappointed me, but isn’t that true for any type of cooking? You cannot win them all. For boneless chicken breasts, it is hard to come up with a better cooking method. I included butter in the bag, but it would probably be just as nice and tender without it. With sous-vide, you will never get the beauty of grill marks or that copper, enticing tone that roasting or broiling would offer. But, in a recipe such as this one, in which the meat will be served under a sauce, the cosmetic aspect will be taken care of. Imagine a very delicately poached chicken, boosted with the flavor of a spicy sauce with the crunchy pepitas on top: Mexican heaven, in sous-vide form! No sous-vide around? Check Marcela’s original recipe using a regular oven. I am sure it will be amazing too…
ONE YEAR AGO: Classic Shrimp Gobernador Tacos (another Marcela Valladolid’s recipe!)
TWO YEARS AGO: A Walk Towards the Sunset
THREE YEARS AGO: In My Kitchen
FOUR YEARS AGO: Heavenly Home-made Fromage Blanc
FIVE YEARS AGO: A Perfect Sunday Dinner
26 thoughts on “CHICKEN IN GREEN PIPIAN SAUCE, SOUS-VIDE STYLE”
Glad you liked it…
I can just imagine the creaminess added to the tomatillo sauce by the ground pumpkin seeds. Even without the sous-vide, it would be a delicious meal.
Yes indeed…. the ground pumpkin seeds give this sauce a very unique texture and taste…
I’m enjoying watching you master sous vide. I have no doubt you have mastered this and that this is delicious. The sauce sounds perfect and I love the thought of it over cauliflower. Enjoy the weekend Sally!
Great weekend, even if the crane kicked my butt.. not sure what happened, I thought I was improving, but apparently the universe had a different path planned for me. That path did not involve the crane posture.. (sigh)
I know you’ll get it! Miss A is working on it now too. 😉
Can’t talk long.. have to go put pumpkin seeds on the grocery list!
🙂 😉 😉
Don’t cook sous-vide and, unfortunately, do not believe in this current rather popular method, but absolutely love the sauce and shall attempt soonest 🙂 !
Sauce is great. Give it a try.
A great way of cooking meat. That dish must taste wonderful and the chicken must be very moist.
Yes, it was super moist. Even leftovers next day were still very nice, although the texture was not as perfect.
Am I the only one who didn’t get the temperature? ‘Place in a water-bath set at’ and then it fell off the Earth. I can sous vide small things in my Thermomix and I’m going to give this a try. It looks fantastic.
big ooops… it was there in the beginning, I must have messed up something after posting. Anyway, it’s fixed… thanks for catching it! (the PDF version is ok)
Wow! I love the idea of using those seeds to form the sauce. This looks so good, sweet lady!
the sauce is a must-make, all the way! I am thinking that some grilled salmon would be superb with it too
Ooh, now this is right up my alley!! I see tomatillos everywhere and I keep looking for a good excuse to use them :). Gorgeous combination of Mexican inspired ingredients in this sauce… and it sounds like the sous-vide really delivers – moist and juicy, just like we like it :). Can’t wait to try this Sally.
Tomatillos are such amazing ingredients! I hope you have a chance to make this sauce….
how fun and delicious. Love the crunch of the pumpkin seeds and the sauce looks divine. I could eat that by itself:) LOL!
Totally agree! 😉
I don’t think I’ll be going sous-vide anytime soon, Sally, but that sauce of yours is a different story. It sounds wonderful!
I’m still “missing” you and tried “unsubscribing/subscribing” again. I’ll know soon enough. Fingers crossed.
I don’t think I am getting notifications of new posts by you either… frustrating!
I’ve “found” you, Sally, and have started getting notifications of your posts again. I don’t know whether the “unsubscribing/subscribing” trick worked, it fixed itself, or the WP faeries were at work. You’re back now, though, and I’m very happy for it. 🙂
I could take a bath in that sauce….YUM! I too am having fun with my ANOVA, made a rib-eye with mine last night that was sublime, a perfect M-Rare at 131 degrees.
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