Pipian Verde with Braised Chicken (Mole Verde)

[@horaliarn]

Hello chef, I appreciate all of your take of Mexican cuisine, I feel honored that you take your time when explaining the dishes of my country. If you continue this way, you might end up adding a metate and molcajete to your kitchen! Saludos!

[@musicahermosachannelesmera4545]

Delicioso ❤, thank you very much for a show our culture it looks amazing and delicious

[@Gentepreneur]

Wow!! Thanks for the detailed video, gonna try this

[@Chepogil]

Chef you nail it, it looks delicious and I bet it taste even more delicious thanks for your detailed videos and recipes.

[@Robert-xy4gi]

Looks fantastic!

[@mistyposey5274]

❤ immaculate presentation🎉

[@manny-perez]

You are always great, and so are your videos and recipes! ❤🥰

[@eddiewilson8119]

Thank you so much for sharing this recipe and it looks delicious 😋!

[@AquiGorka]

This is awesome - as a Mexican, this is right!

[@secretsquirrelflyfishing]

I can't wait to make it! I just made your Tinga tacos again, they have become a staple!

[@KimLeon-f5z]

Love this stuff

[@The_Other_Matt]

Made this last night. My blender is old and not large enough to handle all of the ingredients so I ended up blending everything (including some fresh epazote) minus the ground nuts & seeds first. That sauce (just the roasted vegetables and fresh greens with the braising liquid to loosen it up) is amazing on its own and worth making on its own to try on other things. The nuts and seeds changed it into something completely different, though still delicious.

[@Greenhealthycooking]

“I even open a book, can you believe it” 😂 you crack me up! I loooove your video. Made me drool! I will make it soon. My husband’s aunt always made it for parties, unfortunately she passed away and I haven’t had it in years.

[@ChefBillyParisi]

Thank you, friend!!

[@anitamendoza19]

¡Gracías!

[@jeanettemarkley7299]

I always butcher my own chickens and make chicken stock which I put in freezer safe jars and put in my chest freezer along with the portioned out chicken. I've been doing this for many years and my soups and sauces are fantastic.

[@joycolclough2272]

Looks yummy

[@chadmangham473]

Wow looks great. Just found your channel and subscribed!

[@arkangelarkangel1302]

I've also used that same chicken stock strained it... and added noodles to make the kids a simple noodle soup.

[@ChefBillyParisi]

Delicious

[@Themuskychannel]

Looks good! My only critique would be it looked like it deserved to be grabbed with a tortilla not a fork haha can’t wait to try this

[@expectamiracle.406]

Yummy

[@ednasalinas8280]

Living oversea, what do you suggest to substitute the tomatillo? I know nothing would taste the same though!

[@horaliarn]

I once heard a mexican chef living in Norway that she used a type of berry instead of tomatillo, I think she said gooseberry.

[@susanfarley1332]

This was my favorite mole when I lived in Mexico. I miss it since we moved back to the US. The pumpkin seeds in the sauce are very good for your health! We usually had it with pork instead of chicken. And more pumpkin seeds and less tomatillos ( I didn't like tomatillos as a kid and I still don't like the taste of them)

[@murgel2006]

I love your recipes and the channel. Always fun to watch and tasty to eat. Although I do have one question. When I change the recipes to the metric they are almost "undoable" because of how the conversion is done. It is automatic and so probably nothing can be done about it. Basically, all us - volume measurements (cups, tbs, tsp) are converted into weight, which is simply confusing. We do not measure fluids in grams (g) we measure them in millilitres (ml) only dry ingredients are measured in g. Would it be possible to do something about that? Because frankly, it is a pain to cook the stuff when the measurements are unusable.

[@ekredel]

that’s cooking or maybe poaching, surely not braising…

[@ChefBillyParisi]

braise /brāz/ verb gerund or present participle: braising fry (food) lightly and then stew it slowly in a closed container.

[@ekredel]

@@ChefBillyParisi “To cook food, usually meet, by searing in fat, then simmering slowly at a low temperature in a small amount of stock or another liquid (usually halfway up the meat item) in a covered vessel.” - The professional chef, Ninth edition, The Culinary Institute of America. So in a small amount of liquid, not in a soup. I can cite more sources if you’d like, but the explanations will all be the same.

[@ChefBillyParisi]

Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid-usually in a Dutch oven or a slow cooker-until ingredients become tender. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious. - Professional Cooking Just to add to this. You can’t braise a big piece of meat with a small amount of liquid as the liquid will quickly reduce and eventually go away. For long slow braising, you need a lot more liquid. I personally and honestly believe both are probably the right definition. A small amount of liquid for a quick braise or much more liquid for a long braise. I lost 2 cups of liquid just from this pipian while cooking the chicken in only 1 hour.

[@steveng5180]

Yep, you're THAT guy. Always one in the comments.@@ekredel

[@_Feed_Me]

Your pronunciation sounds good to me! I’m from New Mexico, and molé is like a religion even here. I’ve made black many times, and since I have pumpkin seeds in the cupboard, time to make green!

[@StacyInLove1]

What would you recommend instead of peanuts? Aside from how prominent they can be in a dish, someone I cook for is alergic. I am considering pistachios, hazlenuts or brazilnuts. I like adding a little acid too... so some lime juice sounds like it may be nice to me too. Not a lot but enough to bring a smidge of brightness. ...but I am mainly asking about a nut substitution. Thank you!

[@ChefBillyParisi]

Without testing for flavor, I can’t give you a definite. I would do cashews.

[@StacyInLove1]

@@ChefBillyParisi Thank you!