Mole Verde Chicken Recipe | Pipian Verde Recipe With Chicken | Kitchenstagram
Mole Verde is one of Mexico’s many regional moles and a wonderful place to start if you ever felt intimidated by traditional dark moles. I first turned to this green version and wanting something lighter and a fresher than the classic preparations. I began by pairing it with chicken, and it quickly became a favorite for its ease and comforting nature.
For anyone who loves mole but hesitates at the long, labour-intensive process of making mole verde offers a refreshing alternative. It comes together in a fraction of the time, especially if you use cooked, shredded chicken and ready-made broth, making it achievable even on a busy day. Despite the shorter cooking time, the sauce is deeply aromatic, satisfying and hearty, making it ideal for those new to mole cooking.
The term “mole” traces back to the Nahuatl term mōlli, meaning sauce and it encompasses a wide range of dishes across Mexico. While most people immediately think of the dark, rich mole poblano from Puebla, moles can vary greatly in colour, texture and flavour. The word also extends to rustic stews, where meat and vegetables simmer together in a seasoned broth.
This particular mole verde has roots in the coastal state of Veracruz, where moles are typically lighter and looser in consistency than those found elsewhere. In different regions, it may also be called Pipián or Pipián Verde. It’s commonly prepared with chicken and pork and often includes vegetables such as squash, green beans, nopales or chayotes. Some versions use a touch of corn masa for thickness, though it’s not essential. The result is a vibrant, comforting dish that highlights the incredible diversity of Mexican regional cooking.
Serving suggestions:
Mole Verde Chicken work best with warm Corn Tortillas are often enough, but you can also pair it with classic Arroz Blanco or flavourful Arroz Rojo to complete the meal beautifully.
Storage Tips:
Make Ahead: If you’d like to prepare it in advance, the mole sauce can be made in a day in advance and kept chilled. When ready to use, gently reheat on the stovetop, thinning with a little chicken stock if needed.
Refrigeration: For best results, keep leftover Chicken Mole in an airtight container and refrigerate promptly. It stays fresh for about 3-4 days when stored properly.
Freezing: For longer storage, freeze the sauce in a freezer-safe container for up to four months. Thaw overnight in the refrigerator, then warm it slowly, adjusting the consistency with extra stock as required.
Ingredients:
For Chicken Stock:
1 kg Chicken
1 tbsp Oil
1 nos. Onion, sliced
2 nos. Carrot, sliced
5-6 nos. Garlic Cloves
1 no. Bay Leaf
1 tsp Freshly crushed Black Pepper
Salt to taste
For Mole Verde Sauce:
3 nos. Tomatillos
3 nos. Mild Green Peppers
4 nos. Jalapeño peppers
2 tbsp Oil
1 nos. Onion, sliced
8-10 nos. Garlic Cloves
1 cup Pepitas/ Pumpkin seeds
1 tbsp Black Peppercorn
1 tbsp Cumin seeds
1/2 cup White Sesame seeds
1 no. Tortilla
4 nos. Cracker
1/2 cup Peanuts, roasted
2 cups Fresh Spinach, chopped
1 cup Romaine Lettuce, chopped
1 cup fresh Cilantro, chopped
Salt to taste
Preparation:
For Chicken Stock:
- Step 1: Heat oil in a stock pot, add the chicken and fry on high-heat until golden from all sides. Remove from the pot and keep aside.
- Step 2: Add the bay leaf and fry for few minutes. Add sliced onion and sauté for few minutes, then add garlic cloves and sauté for few minutes.
- Step 3: Add the chopped carrots, fry for 5-6 minutes. Then add water, salt to taste and black pepper powder, stir to combine. Cover and cook for 10-12 minutes on low heat.
- Step 4: Add the fried chicken, stir to combine. Cover and cook for 10-15 minutes on low heat. Separate the chicken from the stock. Set aside.
For Mole Verde Sauce:
- Step 5: Char the tomatillos and peppers on direct flame until they are dark or black in colour from all side.
- Step 6: Heat oil in a wok. Add sliced onion and sauté for few minutes, then add garlic cloves and sauté for few more minutes. Set aside.
- Step 7: Then fry the pumpkin seeds and Set aside. Fry the black peppers, cumin seeds, sesame seeds and Set aside. Fry the tortilla and cracker, set aside.
- Step 8: Then chop the charred tomatoes and peppers. Transfer them into a blender jar and blend until smooth. Transfer the puree in a bowl, set aside.
- Step 9: Add chopped spinach, chopped romaine Lettuce and chopped fresh Cilantro into a blender jar and blend until smooth. Transfer the puree in a bowl, set aside.
- Step 10: Transfer all the fried ingredients, roasted peanuts and chicken stock into a blender jar and blend until smooth. Transfer the puree in a bowl, stir to combine.
- Step 11: In the same wok, add the prepared puree and cook the puree over medium-low heat for 8-10 minutes, stirring often.
- Step 12: Then add chicken stock and salt to taste. Cover and cook the sauce over medium-low heat for 8-10 minutes.
- Step 13: Add the cooked chicken, stir to combine. Cover and cook over low heat for 10-15 minutes.
- Step 14: Transfer in a serving bowl, garnish with pumpkin seeds, chopped coriander leaves and sesame seeds. Serve with Steamed Rice and warm Corn Tortillas on the side. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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