Chicken in Green Pipian Mole Sauce Recipe

Chicken in Green Mole  photo courtesy of CIA

Halloween is a tradition in the United States, but our neighbors south of the border, celebrate the Day of the Dead or Dia de los Muertos, to honor their dead. 

In Mexico the fiesta is celebrated on November 1 and 2, and families gather together to prepare elaborate altars called an ofrenda in their homes and cemeteries. Although decorations vary from region to region, most altars are adorned with flowers, candles, candy, foods, drinks, alcohol, and cigars—any of the favorite things that the dearly departed preferred to welcome home the return of their souls.

It is a holiday to celebrate an intimate connection between the living and the dead and the best example of the Mestise cultural evolution blending Catholic and pre-Spanish Mexican religious holidays.

Culinary Institute of America chef and native Mexican Sergio Remolina shares a simple and delicious recipe—Green Pipian Mole Sauce—that was a favorite of both his father and grandfather. "This dish is from Mexico City, my hometown," says Chef Remolina. "Whenever a mole sauce is thickened with pumpkin seeds, it is called Pipian or Pepian. The chicken, rice, and vegetables in this dish are the accompaniments; the Pipian is the star."


Chicken in Green Pipian Mole Sauce

Makes 4 servings

  • 1 cup pumpkin seeds, divided use
  • 1 pound (8) tomatillos, peeled, rinsed well, and cut into quarters
  • 2 epazote leaves
  • 1 hojasanta (root beer leaf) leaf
  • 2 leaves of romaine lettuce
  • 8 sprigs cilantro
  • 2 serrano chiles, chopped
  • 1/4 white onion, chopped
  • 1 garlic clove
  • 1/8 teaspoon cumin
  • 3 teaspoons vegetable oil
  • 4 cups vegetable stock
  • Salt to taste
  • 4 cups cooked rice
  • 2 cups chayote or zucchini, steamed
  • 2 cups green beans, steamed
  • 4 poached chicken breasts
  1. Toast the pumpkins seeds in a sauté pan. Put them into a small bowl and allow them to cool to room temperature.
  2. Place tomatillos, epazote, hojasanta, lettuce, cilantro, serrano chiles, white onion, garlic, and cumin in that order into a blender. Blend until you make a thick paste. If all of the contents are not reaching the blades, turn off the blender and use a spatula to push the contents down into the blender.
  3. Place 3 tablespoons of vegetable oil into a deep skillet and heat until it begins to shimmer. Add the contents of the blender and fry it in the oil until approximately 15 minutes stirring consistently. If the mixture becomes too thick, add broth or water to get a sauce consistency. Remove from heat.
  4. Reserve 1/4 cup of pumpkin seeds for garnish. Place the remaining seeds into the blender and add enough vegetable stock to cover one inch over the seeds. Blend until the seeds become a smooth purée.
  5. Making sure the saucepan is not on any heat, add the pumpkin seed sauce to the mixture in the saucepan and stir until mixture is completely combined, then season with salt to taste.
  6. Place two large spoonfuls of rice, three chayotes, some green beans, and one piece of poached chicken onto a plate. Completely cover the chicken with the Green Pipian Mole sauce. Garnish with toasted pumpkin seeds and serve.

Chef's Note: The above recipe makes about 6 cups. Leftover Green Pipian Mole Sauce can be stored in an airtight container for 3 days in the refrigerator or, if frozen properly, up to 6 months. Enjoy it over enchiladas or fried eggs.

Nutrition analysis for Green Pipian Mole Sauce one-ounce serving: 35 calories, 1g protein, 3g carbohydrate, 2.5g fat, 190mg sodium, 0mg cholesterol, less than 1g fiber.

Halloween: No tricks, just treats at Bouchon Bakery NYC

Get a load of these goodies

Bouchon Bakery New York (10 Columbus Circle, NY, NY, 212.823-9364) is serious when it comes to dessert.  

But the busy bakers know how to have fun too and they're dreaming up  new holiday goodies to add to their delicious favorites.

Inspired by the boulangeries and patisseries of Paris, restaurateur Thomas Keller created his Bouchon bakeries to provide bread for his restaurants and add a "layer of cafe life" to the communities they serve. The bakeries are perfect for a relaxed cafe lunch, to pick up a sumptuous dessert for your next celebration or simply to soothe a sweet craving.

Doughnuts are their newest delight to bite on weekends - a best kept secret no more - and, of course, the bakers have taken the tricks out of trick or treat.

With Halloween just around the corner, we're sure you'll be 'batty' about at least one of these whimsical treats!

Ganache-filled TKO Bats

Bat TKOs – A Bouchon Bakery Halloween favorite; crisp, bat-shaped chocolate cookies filled with sweet white chocolate ganache   

Spider Cookies – Homemade shortbread cookies festively decorated with fondant

Pumpkin Brittle – This classic brittle is fused  with pumpkin seeds to highlight the flavors of the season



Monday - Saturday, 8am to 9pm

Sunday, 8am to 7pm


Monday - Saturday,
11:30am to 9pm

Sunday, 11:30am to 7pm

Creepy crawl: floating Halloween dinner party

Entertaining can be a ghastly chore.

We recommend enlisting a few good-natured ghouls to transform the typical Halloween party  into a frightfully fun floating costume and dinner party.

Plot each stop on your creepy crawl to cover the evening's menu from cocktails to dessert.  Everyone is happy because the grim work is distributed so all have a chance to enjoy treats minus the tricks.

Allow at least an hour at each location.

Creepy Cocktails and Horrific hors d'oeuvres

Swallow this if you dareJump start the evening with Jello Jigglers laced with gummy body parts and vodka.  Hostess with the Mostess shows you how and even shares a recipe for the teetotalers and the kids.

Like your refreshments liquid? Try this tart and tangy Italian Halloween Punch made with orange juice, limoncello and maraschino cherry liqueur.  The traditional Italian liqueurs make this punch perfectly bewitching.

Finger foods (and eerie eyeballs) make for some mighty interesting munchies.  The hauntingly healthy and deliciously decadent Halloween snacks at FamilyFun.com are scary and satisfying.

These may be a little kitschy, but Betty Crocker's Cheese Pumpkins make the classic cheeseball cute as can be.

Eyeball Caprese

Awfully eerie appetizers

Evil Mad Scientist Laboratories throws a new twist on an old fav with Eyeball Caprese.   Taste of Home has tons of appetizer recipes but what grabbed us were the Cajun inspired Crunchy Monsters' Claws.

A monstrous main course

Epicurious makes your meal monstrous with a saucy Yummy Mummy Meatloaf. For more ghoulish grub, try these Baked Bones chocked full of ricotta cheese and tomato sauce. For something savory and very unscary, try Pumpkin Stew with a recipe from Taste of Home.

Devilish dessert and after dinner drinks

The great pumpkin wouldn't mind winding up in this rich dessert, Pumpkin Sour Cream Cheesecake, garnished with crystallized ginger strips. Bubble, bubble toil and trouble no more with these Witches Hats in the guise of old fashioned brownie a la mode.

Finish the evening with a sweet and silky Garish Ghostini from Celebrations.com or toast the Headless Horseman with an Apocalypse, a warm and toasty hot  chocolate laced with Southern Comfort.

Get in the spirit of Halloween with Crystal Head Vodka

Try a Crystal Head Cranium This year use your head and embrace the spirit of Halloween with Crystal Head Vodka for your witch’s brew.

Inspired by his long-time fascination with ghosts, spirits, and other unworldly presences, as well as his interest in the legend of the 13 Crystal Skulls, screen legend Dan Aykroyd has created Crystal Head Vodka. This super-premium vodka is quadruple distilled and then triple crystal-filtered through Herkimer diamonds, which are said to emit positive energy.

Try Dan Aykroyd’s favorite cocktail for Halloween - The Cranium

Yield one serving


1 ½ oz. Crystal Head Vodka

4 ounces Cranberry juice

1 splash Grenadine


Pour Crystal Head Vodka and cranberry juice over ice in a tall glass.

Add a splash of grenadine (unstirred) on the top. -

Garnish with blood orange slice.

Halloween beverages punch up the party

You can borrow the witches' chant from Shakespeare's MacBeth—"Double, double toil and trouble; Fire burn, and cauldron bubble!"—as you stir these special Halloween punches from The Culinary Institute of America (CIA).

Young boys and ghouls will love to add the candied worms and other sweet creepies to the Ghoulish Gummy Punch below, a tasty concoction filled with healthy fruit juices.

For a special trick, add candy that fizzes to their glasses before you fill them up.

Treat those of drinking age to delicious Tea Punch. Made with Green Tea or any other type of tea you prefer, the combination of rums and simple syrup will surely please your guests.

Click here for more CIA recipes

 Ghoulish Gummy Punch

Yield: 1/2 gallon

  • 2 cups pineapple juice
  • 2 cups pomegranate juice
  • 2 cups apple cider
  • 2 cups sparkling cider
  • 1 cup of your favorite gummy candies
  • Ice or dry ice as needed
  • 16 Fizzies candies (optional)
  1. Combine pineapple juice, pomegranate juice, apple cider, sparkling cider, and gummy candies in a punch bowl.
Add ice or dry ice to cool. Be sure to include some gummy candy in each glass served. If using Fizzies candies, place one candy in the bottom of the glass and add punch.

Nutritional analysis without candy per cup: 130 calories, 0 grams protein, 32 grams carbohydrate, 0 grams fat, 0 milligrams cholesterol, 20 milligrams sodium.

Tea Punch

Yield: 1/2 Gallon

  • 1 cup dark rum
  • 1 cup white rum
  • Juice from 2 lemons
  • 5 cups Green Tea (or your favorite tea)
  • 1/2 cup simple syrup (recipe below)
  • Ice or dry ice as needed

Combine the rums, lemon juice, Green Tea, and simple syrup in a punch bowl. Adjust sweetness to taste by adding more simple syrup. Add ice or dry ice to cool.

Simple syrup: Combine 1/4 cup water and 1/4 cup sugar in a saucepan over medium heat and bring to a boil. Remove pan from heat and cool to room temperature.

Nutritional analysis per cup: 160 calories, 0 grams protein, 7 grams carbohydrate, 0 grams fat, 0 milligrams cholesterol, 0 milligrams sodium.


Makes 24 Knackerli

  • 1 cup dark, milk, or white chocolate morsels
  • 24 pistachios, peeled
  • 24 dried cherries or cranberries
  • 6 dried apricots, quartered
  • 24 slivered almonds, toasted

Melt the chocolate over a double boiler.

Spoon the chocolate or fill a parchment cone with the chocolate and pipe 1-in disks (1 teaspoon per disk) onto a parchment-lined sheet pan.

Arrange 1 pistachio, 1 dried cherry or cranberry, 1 piece of dried apricot, and 1 piece of slivered almond onto each disk of chocolate.

Let the chocolate fully set before removing the disks from the parchment paper.

Notes: The chocolate can be piped in larger or smaller disks, if desired. Any type of nuts or dried fruit can be substituted for the pistachios, dried cranberries, and apricots.

When making Knackerli, it is important to remember that the size of the nuts and dried fruits corresponds to the size of the chocolate disk and that the colors and flavors complement each other.

Chef's Note: When preparing Knackerli, work in small batches so that the chocolate disks don't set before you've had a chance to garnish them. For Halloween, you can add candy corn kernels or make ghosts using white chocolate and dark chocolate chips.

Nutritional analysis per 16-ounce candy: 80 calories, 1 gram protein, 12 grams carbohydrate, 3.5 grams fat, 0 milligrams cholesterol, 0 milligrams sodium.

Halloween costumes a click away at Buy.com

 A comely wench outfitted at Buy.com for under $30

No time to make a costume for the Halloween parade or party? 

Need inspiration?

Buy.com has a huge range of costumes, masks, make-up and accessories ready to wear.

With a quick click of your mouse, Halloween tricks and treats will be on their way to you.

Whether a superhero, a celebrity, a monarch or an old-fashioned ghoul, there is a costume to fit every budget.

Candy Apple Chambord Martini a real treat

Candied apple cocktail

Give the grown-ups a treat this Halloween.

While the kids fill their loot bags and bob for apples, the big kids get their own nostalgic treat - a candy apple martini.

Chambord Candy Apple Martini

1 oz Chambord Black Raspberry Liqueur
1 oz Finlandia Vodka
3/4 oz apple schnapps

Splash of Tuaca Liqueur

Shake ingredients with ice and strain into a martini
glass. Rim the glass with caramel and garnish with an apple slice.

'True Blood' inspired Halloween cocktail

A truly ghoulish and delicious Vampire Kiss

I vant to drink your blood. But good manners suggest settling for a potent cocktail of another kind.

True Blood's Sookie Stackhouse might offer her undead guests a little Vampire Kiss to take the edge off the evening on Halloween. 

This berry-flavored sparkling Martini made with Finlandia vodka, Chambord and Korbel Champagne makes for a ghoulish good time for guests.

Vampire Kiss Martini

Serves one

1 ½ oz. Finlandia Vodka, chilled
1 ½ oz Korbel Champagne
¾ oz part Chambord Black Raspberry Liqueur

Rim an oversized chilled Martini glass with red sugar (use food coloring to mix your own) or drop in a set of wax vampire teeth for a real surprise.

Pour vodka and half of the Chambord in the Martini glass, top with Champagne and pour the remaining Chambord over the back of a spoon to make it float.