Lunch: Pollo en Pipian Verde

Chicken in Pumpkin-Seed Sauce

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Pollo en Pipian Verde

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 whole 3 1/2-pound chicken plus 1 whole chicken breast
1 head garlic, unpeeled
1/2 large white onion
6 long sprigs fresh coriander
1/2 teaspoon salt
6 black peppercorns
3 allspice berries

Instructions

Rinse chicken and cut garlic head in half crosswise. In a 6-quart kettle cover chicken, garlic halves, onion, coriander, salt, peppercorns, and allspice with water and simmer, covered, 1 hour, or until chicken is tender. Transfer chicken to a bowl to cool and reserve stock.
Shred chicken, discarding skin and bones. Pour reserved stock through a fine sieve into a bowl, pressing garlic pulp through sieve. Measure 3 cups stock for sauce and reserve remainder for another use. Chicken and stock may be made 1 day ahead and cooled completely, uncovered, before being chilled separately, covered. (Stock keeps, frozen, 1 month.)

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