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Several weeks ago, my good friend Bri of Yoshimi vs. Motherhood was the CEiMB host of the week and chose this Chicken Pepian. Unfortunately, at the time, I didn’t have my food processor readily available, and I was afraid the blender I had would not stand up to the task of making this tomatillo sauce. I was incredibly disappointed to not be able to cook along with the group that week, particularly once I read the positive reviews. I used this recipe as an excuse to dig my food processor out of storage, and it was well worth the effort.
Even though this recipe sounded a little complicated at first, the dish was very easy to make and came together quickly. I only have two notes for the next time I make this dish: First, I will probably just grill the chicken then serve it alongside the Pepian sauce OR I will use cutlets instead of thick chicken breasts because the pan-frying method didn’t work well for me with this recipe. Second, I will either only make half the sauce or be ready to freeze the other half. I’ve got about half the sauce in my freezer right now as the recipe yielded way more than what we used with four pieces of chicken, but I’m looking forward to having it on-hand when I’m looking for a quick chicken dinner.
10 medium tomatillos (about 3/4 pound)
1 poblano pepper, halved, seeds removed
1 medium onion, quartered
4 cloves garlic
2 tablespoons extra virgin olive oil, divided
1 cup fresh cilantro, roughly chopped
1 cup no salt added vegetable broth
1 jalapeno pepper, seeded, and roughly chopped
1/2 cup pumpkin seeds, toasted
5 whole peppercorns
2 whole allspice
1/4 teaspoon cumin
1/2 tsp salt
4 8-ounce boneless, skinless chicken breasts
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos, poblano, quartered onion and garlic with 4 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
Place tomatillos, poblano, onions and garlic, cilantro, broth, jalapeno, pumpkin seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add Pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
Modified from Ellie Krieger.