Chicken in Pipian Sauce (A Traditional Mexican Recipe) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Often made using pumpkin or squash seeds this recipe uses a few different seeds but you can easily substitue any that you prefer. This recipe is a more modern version of this very typical and grand recipe! I would suggest serving this over or with rice. Ingredients:
2 whole chickens, cut into parts |
6 cups water |
2 carrots, cut in half lengthwise |
1 onion, quartered |
2 garlic cloves |
1 bay leaf |
1 celery |
2 parsley sprigs |
4 teaspoons salt |
4 black peppercorns |
1 cup sesame seeds |
1 cup blanched almond |
1 tablespoon corn oil or 1 tablespoon lard |
2 teaspoons chicken bouillon powder |
6 yellow chiles, chopped |
3/4 cup olive |
2 teaspoons capers |
Directions:
1. Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
2. Strain, reserving the broth.
3. Skin and bone the chicken, and set aside.
4. To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
5. Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
6. Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
7. Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
8. Add the chiles, olives, capers and chicken.
9. Simmer for 10 minutes, and serve hot.
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