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Chicken simmered in a rich pumpkin seed pipián sauce with dried chiles and spices. This high protein chicken dish showcases ancient Mexican culinary traditions in a satisfying family meal.
Toast pumpkin seeds (pepitas) in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until they lightly brown and pop. Remove from heat and set aside.
In the same skillet, add dried pasilla and guajillo chiles. Toast over medium heat for 1–2 minutes until they become fragrant, turning often—do not burn. Remove stems and seeds, then tear chiles into pieces.
Heat vegetable oil in a Dutch oven over medium heat. Add chopped onion and garlic; sauté 4–5 minutes until soft but not browned. Add torn tortillas, cumin, and cinnamon; cook for 1 more minute.
Blend toasted pumpkin seeds, toasted chiles, sautéed onion mixture, and chicken broth until completely smooth. For a silkier sauce, blend in batches and strain if desired.
Pour the blended pipián sauce back into the Dutch oven and bring to a gentle simmer over medium-low heat. Add salt and pepper. Nestle chicken thighs into the sauce, cover, and simmer on low for 40–45 minutes until the chicken is very tender and the sauce has thickened to coat a spoon.
Uncover and simmer 5–10 additional minutes, adjusting salt as needed, until the sauce is rich and the oil begins to separate at the edges. Serve hot with extra toasted pumpkin seeds or fresh cilantro if desired.
