Pipian Verde with Braised Chicken (Mole Verde)

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Season the chicken all over with salt and pepper. Heat 3 tablespoons avocado oil in a rondeau over high heat until it lightly smokes.
2. Sear the chicken skin side down, then reduce to medium-high and brown 3 to 4 minutes per side. Set aside.
3. Optionally, sauté 1 onion wedge, 2 chopped carrots, 2 chopped celery ribs, 2 garlic cloves and 1 bay leaf for 3 to 4 minutes. Otherwise go straight to the next step.
4. Pour in the chicken stock, season with salt and pepper, return the chicken to the liquid, cover and simmer over medium heat for 1 hour.
5. Spread 1 onion, the poblano peppers, serrano pepper, garlic cloves and tomatillos on a parchment-lined sheet tray. Drizzle with 3 tablespoons avocado oil, season with salt and pepper, and roast at 425°F for 25 to 30 minutes until browned.
6. Toast the cumin seeds and peppercorns over low to medium heat for 3 to 4 minutes, stirring often, until fragrant. Transfer to a bowl or mortar.
7. Toast the sesame seeds in the same pan for 3 to 4 minutes over low to medium heat, stirring often, until lightly browned. Add to the bowl.
8. Toast the pepitas, then the peanuts, the same way. Grind all the spices, seeds and nuts finely with a pestle.
9. Blend the roasted vegetables, ground spices, nuts and seeds with the romaine, radish greens, cilantro and epazote, plus 2 cups of stock from the braising pan, on high until smooth.
10. Transfer the sauce to a large rondeau, season to taste with salt and pepper, add the chicken and cook over low heat for 20 to 30 minutes until the sauce has infused the chicken.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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