Pollo Mole Verde

In Mexico, a pumpkinseed mole is called mole pipian, and foods are often cooked in the sauce. We've adapted it into a green sauce to dress grilled chicken cutlets and rice.


4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 467
Caloriesfromfat 22 %
Fat 11.6 g
Satfat 2.3 g
Monofat 3.4 g
Polyfat 4.9 g
Protein 38.8 g
Carbohydrate 49.6 g
Fiber 2.3 g
Cholesterol 66 mg
Iron 4.6 mg
Sodium 368 mg
Calcium 46 mg


6 tablespoons shelled unsalted raw pumpkinseed kernels
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Dash of freshly ground black pepper
1 1/4 cups fat-free, less-sodium chicken broth, divided
2 tomatillos
1 small serrano chile, stem removed
1 garlic clove
1/2 small onion, peeled and root end intact
1 tablespoon chopped fresh cilantro
2 large romaine lettuce leaves
1/2 teaspoon vegetable oil
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
3 cups hot cooked rice


Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.

Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground. Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.

Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.

Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped. Add 1/4 cup broth, cilantro, and lettuce; process until smooth.

Prepare grill.

Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally. Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.

March 2003
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