30-Minute Fast-Braised Chicken Thighs en Pipián Verde con Calabacitas

Instructions

1. 1

   Pat 1.5 lbs boneless skinless chicken thighs dry with paper towels (moisture is the enemy of browning!) and season all over with 0.75 tsp kosher salt.

   3 min

   Tip: Dry chicken means quick color without steaming.

2. 2

   Set a large, deep skillet or Dutch oven over medium-high heat. Add 1 tbsp neutral oil, then add the seasoned chicken in a single layer. Sear without moving for 3 to 4 minutes until golden on the bottom, flip, and sear 2 minutes more. Transfer chicken to a clean plate (it does not need to be cooked through yet).

   6 min

   Tip: Leave that fond in the pan—that caramelized residue is free braising depth.

3. 3

   While the chicken sears, heat a small dry pan over medium-low heat and toast 0.5 cup raw unsalted pepitas for 2 to 3 minutes, stirring constantly until they pop like tiny popcorn and smell nutty. Immediately tip them into a blender jar.

   3 min

   Tip: Watch pepitas closely; once they start to brown, they can burn in ten seconds.

4. 4

   To the blender with the pepitas, add 1 lb tomatillos, 1 serrano pepper, 2 garlic cloves, 0.5 cup fresh cilantro leaves and tender stems, 1 cup low-sodium chicken broth, and the remaining 0.25 tsp kosher salt. Blend on high for 60 to 90 seconds until completely silky and pale emerald.

   2 min

   Tip: The ground pumpkin seeds act as your natural thickener, so blend thoroughly so it emulsifies smoothly.

5. 5

   Turn skillet heat down to medium. Add 2 medium calabacitas right into the chicken drippings and stir for 1 minute just to pick up the pan flavors.

   2 min

   Tip: Bodega Mode: if you can't find pale green calabacitas, regular zucchini works flawlessly.

6. 6

   Pour the blended green sauce into the skillet with the squash (it will sizzle loudly, which is what we want). Stir to scrape up any browned chicken bits from the bottom. Nestle the seared chicken and any accumulated juices back into the sauce. Bring to a lively simmer, drop the heat to medium-low, cover with a tight lid, and fast-braise for 10 minutes.

   10 min

   Tip: Fast-braising works because the thighs are bite-sized; they soak up flavor and tenderize in minutes.

7. 7

   While the braise cooks, warm your corn tortillas over an open burner or comal, and prep the crunchy table finishes: slice 4 radishes and cut an extra lime into wedges.

   5 min

   Tip: Mom math: wrap tortillas in a clean kitchen towel so steam keeps them soft until dinner.

8. 8

   Remove the lid from the skillet. The sauce should be glossy, slightly thickened, and coating the spoon. Stir in 1 tbsp fresh lime juice. Taste it—then decide if it needs an extra pinch of salt. Remove from heat.

   2 min

   Tip: That finishing splash of lime cuts right through the richness of the toasted pumpkin seeds.

9. 9

   Scatter 4 radishes and 0.25 cup crumbled queso fresco right over the skillet. Serve straight from the pan with warm tortillas for spooning up that velvety sauce.

   2 min

   Tip: Contrast is everything here: rich warm braise against cold, crunchy radish.