Seared Chicken with Charred Leek Green Pipián
Daily Recipe: April 17, 2026
This main course leans into the gentle warmth of spring with sweet, silky leeks charred until jammy, then folded into a vibrant green pipián-inspired sauce made with pumpkin seeds, herbs, and a little jalapeño. Seared chicken thighs bring richness, while radishes, lime, and crumbled cheese keep everything bright, fresh, and striking on the plate. It feels rooted in Mexican flavors without going down the usual taco-or-enchilada route, and it’s especially gorgeous for a dinner that deserves a little drama.
Ingredients (for 4)
- Large leek - 3 - trimmed, halved lengthwise, well rinsed, cut into 3-inch pieces
- Bone-in, skin-on chicken thighs - 8
- Raw pumpkin seeds (pepitas) - 1 cup - divided
- Cilantro leaves and tender stems - 1 packed cup - plus extra for garnish
- Parsley leaves - 1 packed cup
- Jalapeño - 1 - stem removed, roughly chopped
- Garlic cloves - 2 - peeled
- Small poblano pepper - 1 - halved and seeded
- Small white onion - 1/2 - sliced
- Queso fresco - 1/2 cup - crumbled
- Radishes - 4 - very thinly sliced
- Limes - 2 - 1 juiced and 1 cut into wedges
- Chicken stock - 1 1/2 cups
- Ground cumin - 1/2 tsp
- Ground coriander - 1/4 tsp
- Olive oil - 2 tbsp - plus more as needed
- Neutral oil - 1 tbsp
- Kosher salt - 1 3/4 tsp - plus more to taste
- Black pepper - 1/2 tsp
Preparation
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Step 1 - 🍗🧂⏲️Pat the chicken thighs dry. Season with 1 1/4 teaspoons kosher salt, black pepper, ground cumin, and ground coriander. Let sit at room temperature for 15 minutes while you prep the vegetables.
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Step 2 - 🔥🫑🧅Heat a large cast-iron skillet or grill pan over medium-high heat. Toss the leeks, poblano pepper, and white onion with 1 tablespoon olive oil and a pinch of salt. Char in batches until softened and deeply marked, 8 to 10 minutes. Transfer the poblano and onion to a blender and keep the leeks separate.
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Step 3 - 🎃🌰🥄In the same skillet, toast 3/4 cup of the pumpkin seeds over medium heat, stirring often, until puffed and fragrant, about 3 minutes. Add them to the blender.
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Step 4 - 🥬🌶️ blenderAdd the cilantro, parsley, jalapeño, garlic, lime juice, and chicken stock to the blender. Blend until very smooth and bright green. Taste and add a little more salt if needed.
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Step 5 - 🍳🍗✨Wipe out the skillet and heat the neutral oil over medium-high heat. Add the chicken skin-side down and cook without moving until the skin is deeply golden and crisp, 8 to 10 minutes. Flip and cook 3 minutes more.
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Step 6 - 🥣🍗🌿Lower the heat to medium. Pour the green pipián sauce around the chicken, not over the skin. Nestle in about two-thirds of the charred leeks. Simmer gently until the chicken is cooked through and reaches 175°F, about 12 to 15 minutes.
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Step 7 - 🌰🔥👌Toast the remaining 1/4 cup pumpkin seeds until fragrant, 1 to 2 minutes, for garnish.
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Step 8 - 🍽️🥗🍋Spoon the green pipián onto plates or a platter. Top with the chicken and the remaining charred leeks. Finish with radish slices, crumbled queso fresco, extra cilantro, toasted pumpkin seeds, and lime wedges.
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Step 9 - 😋🌮🍚Serve immediately. Add warm corn tortillas or rice on the side if you like.
Additional
For an even more dramatic finish, spoon a little extra sauce onto the base of the platter first and keep the chicken skin exposed so it stays crisp and photographs beautifully. If you want to make it more vegetable-forward, swap half the chicken for thick slabs of roasted spring carrots or seared zucchini. This dish is inspired by pipián verde, a classic family of Mexican seed-thickened sauces, here adapted with sweet spring leeks for a seasonal twist.