New This Month

Chicken with Pumpkin-Seed Mole


They may be tiny, but seeds pack a powerful nutritional punch.

  • Servings: 6

Source: Martha Stewart Living, October 2008


  • 1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved
  • 1 small serrano chile
  • 1 small poblano chile
  • 1 small white onion, cut into 1/4-inch dice
  • 2 garlic cloves
  • 1 cup fresh cilantro leaves, plus sprigs for garnish
  • 1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon dried oregano, preferably Mexican
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon coarse salt
  • 2 tablespoons lime juice
  • Steamed rice, for serving (optional)


  1. Place chicken in a 4-quart pot, and add water to cover by 1 inch. Bring to a gentle simmer over medium heat, and cook until chicken is cooked through, about 15 minutes. Remove from heat, and let stand 15 minutes. Transfer chicken to a plate, and cover.

  2. Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred.) Transfer chiles to a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel chiles, and remove stems, seeds, and ribs.

  3. Process roasted chiles, onion, garlic, cilantro leaves, 1/2 cup pepitas, cumin, oregano, and 1/2 cup stock in a blender until a coarse paste forms.

  4. Heat oil in a 4-quart pot over medium heat. Add paste, and cook, stirring constantly, until very thick, about 9 minutes. (Reduce heat if mixture begins to scorch.) Whisk remaining 1 1/2 cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender. Add salt and lime juice. Process until sauce is smooth.

  5. Place chicken in a clean 4-quart pot, and cover with sauce. Cook over medium-low heat until just heated through, about 10 minutes. (Do not simmer.)

  6. Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Distribute evenly among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining 2 tablespoons pepitas. Serve with rice if desired.

Reviews Add a comment

  • audreyscp
    12 MAY, 2010
    how much oil? I'm I missing something? I don't see it anywhere in the ingredient list.
  • cstauts
    25 OCT, 2008
    I just had to respond to Alllisons comment......Please tell your husband to get off his high horse and start preparing meals. Then you can sit in judgement of his abilitiies. Please make sure he makes breakfast lunch and dinner for 2 months he understands how hard it is to come up with new idea's and not make the same 3 meals over and over again. Or..send him back to his mothers. =)
  • allisonburgueno
    6 OCT, 2008
    Let me start by saying I liked it. My husband on the other hand, hated it. He hates things that have the same taste all the way through, and this was one of those things. Even with the rice, seasoned and extra pepitas. I received a barrage of complaints from the first bite ranging from how much he hates chicken unless it is fried and covered in gravy to how he hates the way I cook pork because I don't use shake n bake or Lawry's season just take that for what it is worth.