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Chicken in Pipian Salsa

Chicken in 'pipian' pumpkin seed salsa

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My mum used to make this for my sisters and me and have it when we were back from school.
To me, it tastes like home, but it also tastes so different from the rest of the salsas and marinades because of the pumpkin seeds. In México, we call pumpkin seeds 'pepitas' and hence the name pipian.
This is a recipe to enjoy in a taco or as a main dish.
Print Recipe
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes


  • ½ kg chicken breasts skinless and boneless
  • 6 tomatoes
  • 2 serrano chillies substitute with jalapeño or green chillies
  • 2 medium white or brown onion
  • 2 garlic cloves
  • 2 bay leaves
  • ½ cup of pumpkin seeds shelled and raw
  • ¼ cup of chicken broth
  • Olive oil
  • Pepper and salt to taste


  • Place the chicken breast in a large saucepan, cover with water and add one whole onion, one garlic clove, two bay leaves and salt. Heat over high heat until it boils, reduce heat to low and cover, let it cook for about 40 minutes.
    Chicken in Pipian Salsa Ingredients
  • To prepare the pipián salsa, heat a little bit of oil in a pan over medium heat. Add the seeds and fry until lightly browned. Then, blend together with the six tomatoes, one onion, one garlic, two serrano chillies and a little bit of pepper.
    Chicken in Pipian Salsa
  • Heat a bit of oil in a saucepan over medium heat. Pour in the salsa and cook for a couple of minutes until it starts to boil. Add the chicken broth and reduce the heat to low and cook for 5 more minutes.
    Chicken in Pipian Salsa
  • Add the chicken, season with salt and cook at low temperature for another 10 minutes or until flavours have mixed all together. You can cut the chicken in pieces or shred before adding to salsa for an easy taco filling.
    Chicken in Pipian Salsa
  • Serve with tortillas, rice and beans.
    Chicken in Pipian Salsa
  • ¡Buen provecho!