Chicken with green pipian from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 13, 2013

    A rich sauce thickened with seeds and nuts (almonds, pepitas, sesame) is lightened by the tang from tomatillos and orange juice. The chile gives a nice kick (I used one large jalapeño instead of two but kept half the seeds for flavor.) This is complex, comforting, and immensely flavorful. If you make the sauce in advance, this can be a weeknight meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.