Mexican · Dinner
Green Pumpkin Seed Chicken Bowl
Mole Verde Bowl con Pollo y Arroz
Mexican rice bowl topped with shredded chicken in green pipian of toasted pumpkin seeds, tomatillo, jalapeno, cilantro, and epazote, served over white rice with avocado, queso fresco, and warm tortillas.
$
12 minsPrep
33 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
720Calories
42gProtein
32gFat
68gCarbs
4gSugar
8gFiber
840mgSodium
95mgChol
Goes well with
Sauvignon BlancSauvignon Blanc — A crisp, dry white wit...
local
Mezcal Espadin, neatMezcal Espadin, neat — A refreshing pair...
international
Instructions
1
Prep
Halve and pit avocado, slice thinly. Crumble queso fresco. Dice white onion finely. Chop cilantro and parsley. Chop epazote. Peel garlic cloves. Rough-chop onion half for pipian. Hull pumpkin seeds. Husk and rinse tomatillos. Stem jalapeños. Measure stock, rice, and all oils.
2
Simmer
Place chicken thighs, salt, bay leaves, and onion half in a saucepan covered by 2cm water. Simmer over medium-low 14 minutes until opaque. Drain, reserve 480ml poaching liquid, shred finely.
3
Toast
Heat rice oil in a saucepan over medium 1 minute. Add raw rice, toast 2 minutes until fragrant. Add stock and salt, bring to boil. Reduce to low, cover, cook 14 minutes until tender. Rest covered off heat.
4
Char
Toast pumpkin seeds in a dry skillet over medium 4 minutes, stirring constantly, until pale golden and puffed. Char tomatillos and jalapeños in a dry skillet over medium-high 7 minutes until blackened and tomatillos collapse.
5
Build
Blend toasted seeds, charred tomatillos, jalapeños, onion half, garlic, cilantro, parsley, epazote, cumin, pipian salt, and 360ml poaching liquid until very smooth. Heat pipian oil in a saucepan over medium-high 1 minute. Strain pipian into oil, cook 5 minutes until vivid jade and bubbling thickly.
6
Reduce
Add remaining 120ml poaching liquid to pipian, reduce over medium-low 4 minutes until it coats a spoon thickly. Add shredded chicken, warm 2 minutes through.
7
Char and plate
Char tortillas over a flame 20 seconds per side until lightly blistered. Spoon rice into wide bowls, top with chicken in pipian verde, avocado slices, queso fresco, diced onion, and cilantro. Serve tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 2 bay leaves
- 90g (3.2 oz) raw pumpkin seeds
- 8 tomatillos
- 2 jalapeno chiles
- 1 white onion
- 4 garlic cloves
- 16g (small handful) fresh cilantro
- 2 tbsp fresh flat-leaf parsley
- 10 fresh epazote leaves
- 1 tsp ground cumin
- 2 tsp fine salt
- 4 tbsp neutral oil
- 120g (4.2 oz) white rice
- 240ml (1 cup) chicken stock
- 120g (4.2 oz) avocado
- 60g (2.1 oz) queso fresco
- 4 corn tortillas
- 60g (2.1 oz) white onion
- 1 lime