Chicken with Pepita Sauce Recipe | Recipe Iseasy Kitchen
Chicken with Pepita Sauce
Difficulty: Easy
Servings: 4
Nutrition Facts Per Serving
Calories 560
Total Fat 34 grams
Saturated Fat 8 grams
Cholesterol 52 milligrams
Sodium 1204 milligrams
Carbohydrates 39 grams
Dietary Fiber 7 grams
Protein 12 grams
Sugar 34 grams
Total Time: 35 min
Active Time: 35 min
Whip up this quick, zesty Chicken with Pepita Sauce using shredded rotisserie chicken tossed in a nutty, vibrant blend of toasted pepitas, cumin, salsa verde, and fresh cilantro. Discover the magic of Mexican-inspired toasting that unlocks irresistible flavorsready in just 35 minutes to tantalize your taste buds!
Ingredients
- 1 cup unsalted raw pepitas
- 1/2 teaspoon cumin seeds
- 1 1/2 cups medium-spicy salsa verde
- 1 cup loosely packed fresh cilantro
- 1/4 teaspoon ground allspice
- 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
- Kosher salt and freshly ground black pepper
- 1 large red bell pepper, thinly sliced
- 5 radishes, sliced
- Juice of 1/2 lime, plus lime wedges for serving
- 8 small corn or flour tortillas
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Instructions
- Warm a large skillet over medium heat. Add the pepitas and toast them, stirring occasionally, until they start to pop, about 5 to 7 minutes. Remove 2 tablespoons of pepitas and place them in a small bowl; put the remaining pepitas into a blender. Next, add the cumin seeds to the same skillet and toast until they darken, about 1 minute. Transfer to the blender and keep the skillet for later use. Into the blender, add the salsa verde, 1/2 cup cilantro, allspice, and 1/2 cup of water. Blend until completely smooth, adding up to 2 more tablespoons of water if necessary.
- Pour the blended sauce into the reserved skillet, stir in the shredded chicken, and heat over medium-high heat until it simmers. Let it cook, stirring occasionally, until fully heated through, roughly 5 minutes; add up to 1/4 cup water to thin the sauce if needed. Adjust seasoning with salt and pepper.
- In a small bowl, combine the bell pepper, radishes, lime juice, and the remaining 1/2 cup cilantro; season with salt and pepper to taste. Warm the tortillas in a large dry skillet.
- Divide the tortillas, the bell pepper salad, and chicken evenly among plates. Sprinkle with the reserved toasted pepitas and serve with lime wedges on the side.
Photograph by Ryan Dausch
Courtesy of Recipe Iseasy Magazine
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