PIPIáN ROJO RECIPE
Looks like Mole, right? Well, is it a little similar, but it's actually a pipián rojo, a dish made with dried peppers and seeds. After all these years blogging, I don't know why, I didn't post this recipe before, a classic dish from my hometown... Surprise your family today!
Provided by Mely Martínez
Categories Main Course Pork
Time 45m
Number Of Ingredients 17
Steps:
- Season the meat with salt and pepper. Heat the oil over medium-high heat in a large saucepan. Once the oil is hot, add the meat, and sear both sides, turning once when the meat gets a light golden color. This step will take about 5 minutes total. Add one cup of water to the saucepan and cover to simmer and cook until the meat is almost fork-tender.
- While the meat is cooking, let's prepare the sauce. Prepare a medium-size saucepan
- with 2 cups of water where you are going to be placing all the toasted ingredients. Toast the peppers over medium-high heat for about 30 seconds per side. Place in the saucepan.
- Lightly toast the seeds in a skillet or frying pan. We'll start with the larger seeds: first the peanuts, then the pumpkin seeds and finally the sesame seeds. Toasting the peanuts will take about 1-1/2 minutes, afterward remove and place in a bowl. Toast the pumpkin seeds, being careful not to burn them. Once they start to get a golden color, they will begin to jump; use a wooden spatula to stir. This step is a very quick one, and the same process applies to the sesame seeds that will be roasted in a matter of seconds. Place roasted seeds in the bowl with the water.
- Now, slightly roast cinnamon, cumin seeds, cloves and allspice berries. Place them in the bowl with water once toasted.
- Finally, roast the tomatoes, onion, and garlic, turning occasionally to obtain an even roasting. Place in the bowl with the water.
- Place the bowl's contents in the saucepan over a medium-high heat and cook for about 8 minutes; set aside to let the ingredients soften.
- Check the meat for doneness, and add more water if needed.
- Place all the sauce's ingredients in your blender pitcher and process until you have a smooth and robust sauce. Do not process it for a long period of time, just enough to blend the ingredients.
- Pour the sauce into a large skillet and turn up the heat to medium-high and slowly cook the sauce. Add the pieces of meat and stir occasionally. Keep cooking for about 10 minutes. The fats will float over the surface by now. If the sauce seems too thick, add a little chicken broth or water. Season with salt and pepper.
Nutrition Facts : ServingSize 4 oz, Calories 328 kcal, Carbohydrate 13 g, Protein 30 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 502 mg, Fiber 5 g, Sugar 5 g
POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)
When I lived in Mexico this was one of my favorite dishes.
Provided by Malcolm Colcleugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
- Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
- Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g
CHICKEN IN GREEN PUMPKIN-SEED SAUCE
Categories Chicken Low/No Sugar Cinco de Mayo Hot Pepper Spring Healthy Tomatillo Cilantro Seed Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For chicken:
- Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
- Meanwhile, begin sauce:
- Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
- Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
- Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.
BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
- To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
- Preheat the oven to 165 degrees F.
- On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
- Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
- Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.
CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)
A fabulous southwestern chicken dish with a savory nutty and slightly spicy sauce. This came from "Cooking with Love from Arizona".
Provided by LynnG 2
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
- In blender or food processor, grind toasted mixture.
- Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
- Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
- Bring to boil, reduce heat and simmer uncovered about 15 minutes.
- Meanwhile, season chicken with salt and pepper.
- In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
- Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.
Nutrition Facts : Calories 307.8, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 771.3, Carbohydrate 10.1, Fiber 1.8, Sugar 2.3, Protein 21.7
CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)
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.
Provided by sassafrasnanc
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
- Strain, reserving the broth.
- Skin and bone the chicken, and set aside.
- To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
- Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
- Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
- Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
- Add the chiles, olives, capers and chicken.
- Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 964.8, Fat 73.1, SaturatedFat 17.4, Cholesterol 243.9, Sodium 1639.5, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 65
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN IN GREEN PIPIAN SAUCE
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Slide your fingertips beneath the skin of each chicken breast to loosen. Drizzle each breast with olive oil and sprinkle with salt and pepper, rubbing beneath and on top of the skin.
- Place the chicken on a baking sheet or in a baking dish and roast in the oven until the chicken is cooked through, about 35 minutes. Set aside and cover with foil to keep warm.
- Meanwhile, for the sauce: Preheat a large, heavy skillet over moderate heat until hot. Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer the seeds to a plate to cool. Reserve 2 tablespoons for garnish.
- In a medium, heavy saucepan, simmer the tomatillos, serrano and onions in salted water to cover until the tomatillos turn a dark green color, about 10 minutes. Using a slotted spoon, transfer the tomatillos, serrano and onions to a blender and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds until smooth (the sauce will be a little coarse). Season with salt and pepper.
- To serve, remove the skin from the chicken breasts and slice the chicken crosswise on the bias. Transfer to a serving plate. Spoon the green pipian sauce on top and garnish with the reserved toasted pumpkin seeds.
GREEN PIPIâN MOLE WITH CHICKEN
Provided by Sergio Remolina
Categories Chicken Rice Fry Poach Dinner Tomatillo Seed Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make the mole:
- In a sauté pan over moderate heat, toast the pumpkins seeds, stirring frequently and being careful not to burn them. Transfer to a small bowl to cool. Once cool, reserve about 1/4 cup of pumpkin seeds for garnish, then transfer the remaining seeds to a blender and add enough vegetable stock to cover by 1 inch. Blend on high until smooth. Transfer the mixture to a bowl and clean the blender.
- Place the tomatillos, epazote, hoja santa, romaine, cilantro, chiles, onion, garlic, and cumin in a blender, in that order, and blend well. If more liquid is needed, add water or broth, 1 tablespoon at a time.
- In a deep skillet over high heat, heat the oil until shimmering then carefully add the tomatillo mixture and fry, stirring constantly and adding broth or water as needed to achieve a sauce-like consistency, for 1 to 2 minutes.
- Remove the skillet from the heat and add the pumpkin seed mixture. Mix well, then season to taste with salt.
- To serve:
- Divide the rice, chayote or zucchini, green beans, and poached chicken among 4 plates. Coat the chicken with the mole, garnish with the reserved pumpkin seeds, and serve.
- DO AHEAD: Leftover mole can be stored in an airtight container for 3 days in the refrigerator. Or, if frozen properly in an airtight container and wrapped in plastic and then aluminum wrap, it can be held for up to 4 months in the freezer.
More about "chicken in green pipian sauce food"
GREEN MOLE (PIPIAN VERDE) - MEXICAN PLEASE
From mexicanplease.com
3.2/5 (8)Total Time 1 hrServings 3Calories 748 per serving
- Start by pulling the husks off the tomatillos. Give them a good rinse and de-stem them. Roast the tomatillos in a 400F oven for 15-20 minutes or until they turn army green in color. (Note: if you want to make Arroz Rojo, add the tomatoes to the roasting pan.)
- If you want to brine the meat, add 1/4 cup of salt to a bowl along with enough water to submerge the chicken. Give it a stir and add the chicken breasts. (I usually just let them brine until I need them.)
- Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
- Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, a pinch of cumin, and a pinch of ground clove. Combine well.
PIPIAN ROJO RECIPE - HOW TO MAKE MEXICAN PIPIAN ROJO SAUCE
From honest-food.net
5/5 (4)Total Time 1 hr 10 minsCategory SauceCalories 127 per serving
- Remove the stems and shake out as many seeds as you can from the various chiles. Open the chiles up so you can press them flat as best you can. Old chiles will be brittle and break. If they're all like that, just leave them whole.
- Set the oven to broil and put a rack close to the burner. Slice the tomato in half and peel the garlic, but leave the cloves whole. Toss the tomato, garlic and onion slices with a little oil and set them on a baking sheet. Broil them until you see quite a bit of blackening, about 10 to 15 minutes. You want the vegetables to be about 50 percent blackened. Remove and put in the pot with the stock.
- Heat up a comal or cast iron skillet, griddle or other heavy frying pan over medium-high heat. Toast all the chiles, one by one. Set a chile down on the hot, dry pan and press it with a spatula. Let this toast for a few seconds. You want to smell the aroma and see a little blistering. Turn the chile over and toast the other side. Do this with all the chiles except for the chipotles and the chiltepins, if using. Set the toasted chiles in a bowl. When all the chiles are toasted, put them in the pot with the stock.
RECIPE: GREEN PIPIáN WITH RED RICE – FOOD AESTHETICS BARCELONA
From foodaestheticsbcn.com
Estimated Reading Time 4 mins
CHICKEN IN GREEN PIPIAN SAUCE, SOUS-VIDE STYLE ...
From bewitchingkitchen.com
Estimated Reading Time 3 mins
PIPIáN SAUCE - DEFINITION AND COOKING ... - RECIPETIPS.COM
From recipetips.com
Estimated Reading Time 50 secs
PíPIAN VERDE (GREEN PIPIAN) - MEXICAN FOOD MEMORIES
From mexicanfoodmemories.co.uk
Estimated Reading Time 3 mins
CHICKEN IN RED PIPIAN. RECIPE | COCINA MUY FACIL
From cocinamuyfacil.com
Cuisine MexicanCategory ChickenServings 6Total Time 40 mins
CHICKEN IN GREEN PIPIAN SAUCE RECIPE | MARCELA VALLADOLID ...
From cookingchanneltv.com
Cuisine MexicanCategory Main-DishServings 4Total Time 1 hr 15 mins
MEXICAN CHICKEN RECIPE | POLLO EN PIPIAN VERDE | A GOOD CARROT
From agoodcarrot.com
Cuisine MexicanTotal Time 2 hrs 40 minsCategory Dinner, Main CourseCalories 662 per serving
- Dice onion. Remove stem from serrano chile but leave veins and seeds intact. Peel garlic. Roughly chop lettuce leaves.
PIPIAN SAUCE - MY WELL SEASONED LIFE • FOOD AND TRAVEL
From mywellseasonedlife.com
Reviews 6Estimated Reading Time 2 mins
HOLY MOLE! THE POWER OF PIPIAN COMPELS YOU! | HUFFPOST ...
From huffpost.com
Estimated Reading Time 6 mins
MOLE VERDE DE POLLO~ CHICKEN BRAISED IN A GREEN MOLE SAUCE ...
From pinaenlacocina.com
5/5 (1)Category Chicken, Main CourseCuisine MexicanTotal Time 1 hr 35 mins
MEXICAN PIPIAN VERDE RECIPE - HOW TO MAKE GREEN PIPIAN …
From honest-food.net
5/5 (2)Total Time 1 hrCategory Lunch, Main Course, SauceCalories 202 per serving
BREASTS OF CHICKEN IN PIPIAN SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Calories 439 per servingTotal Time 29 mins
PIPIáN (SAUCE) - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 1 min
CHICKEN IN GREEN PIPIAN | OH MY FOOD
From ohmyfood2017.wordpress.com
CHICKEN IN RED PIPIAN RECIPE - MOLLI
From mollisauces.com
CHICKEN IN EASY GREEN PUMPKIN SEED SAUCE - RICK BAYLESS
From rickbayless.com
WHAT IS PIPIAN SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PIPIAN SAUCE WITH CHICKEN RECIPES
From tfrecipes.com
18 PIPIAN RECIPES IDEAS | RECIPES, MEXICAN FOOD RECIPES, FOOD
From pinterest.ca
PIPIAN | TRADITIONAL SAUCE FROM MEXICO - TASTEATLAS
From tasteatlas.com
CHICKEN IN RED PIPIAN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN IN GREEN PIPIAN SAUCE | RECIPE | PIPIAN SAUCE ...
From pinterest.com
WHAT IS PIPIáN SAUCE? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
CHICKEN IN GREEN PIPIAN SAUCE - YOUTUBE
From youtube.com
CHICKEN IN GREEN PIPIAN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN IN GREEN PIPIAN (PUMPKIN SEED) SAUCE RECIPE - MOLLI
From mollisauces.com
CHICKEN IN GREEN PIPIAN SAUCE
From pinterest.ca
POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE) RECIPE
From crecipe.com
CHICKEN IN GREEN PIPIAN SAUCE RECIPES
From tfrecipes.com
CHICKEN IN GREEN PIPIAN SAUCE RECIPE
From crecipe.com
CHICKEN IN GREEN PIPIAN | ANTOJITOSMEXICANOS WIKI | FANDOM
From antojitosmexicanos.fandom.com
CHICKEN IN GREEN PIPIAN SAUCE MARCELA VALLADOLID ...
From keeprecipes.com
GRANDMA’S PIPIAN SAUCE CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love