Chicken Pipian

Step 1

Season the 1.5 lb chicken thighs with 1/2 tsp salt. Heat 1 tbsp olive oil in a large pot over medium-high and brown the chicken until golden on both sides, about 6 minutes total. Remove and set aside.

Step 2

In the same pot, add 1 tbsp olive oil and the 1 chopped onion. Cook over medium until soft and translucent, about 5 minutes.

Step 3

Add the 1 chopped bell pepper and 1 peeled, cubed sweet potato. Cook for 3 minutes, stirring occasionally, until slightly softened.

Step 4

Toast the 1 cup pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, about 3 minutes. Let cool slightly.

Step 5

Blend the toasted pumpkin seeds with 1 cup of the chicken broth until smooth, about 2 minutes.

Step 6

Return the chicken to the pot. Pour in the pumpkin seed mixture and the remaining 1 cup chicken broth. Bring to a simmer.

Step 7

Cover and cook over low heat until the chicken is cooked through and the sweet potato is tender, about 25 minutes. Season with the remaining 1/2 tsp salt. Serve warm.

Step 8

Optional: stir in a pinch of cumin or chili powder for extra depth.