Chicken In Pipian Sauce A Traditional Mexican Food

CHICKEN IN GREEN PIPIAN SAUCE

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.

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)

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.

CHICKEN IN RED SESAME SEED SAUCE: PIPIAN ROJO DEL NORTE

Steps:

• Stem and seed the chiles, reserving 1 tablespoon of the seeds, or more to taste.
• Toast the chiles in a large cast iron skillet over high heat. Transfer the chiles to a bowl, cover with hot tap water, and soak for 20 minutes. Drain.
• Meanwhile, toast the chile seeds in the skillet. In a clean coffee or spice grinder, finely grind the chile seeds, sesame seeds, peppercorns, cloves, and cinnamon.
• In a blender, combine the chiles, ground spices, 1/2 cup chicken broth, and garlic and blend.
• Heat the lard in a saucepan over medium-high heat. Pour in the blended sauce and cook, stirring and scraping the bottom, until somewhat reduced, about 10 minutes. Add the remaining 3 cups chicken broth, bring to a boil, lower the heat and simmer until thickened, about 20 minutes more. Season with salt and pepper. (The sauce may be prepared up to 3 days ahead and stored in the refrigerator.)
• Preheat a grill or grill pan. Lightly brush the chicken with oil and season with salt and pepper. Grill the chicken, turning to make cross-hatched marks, until just cooked through, about 12 minutes. Transfer the chicken to a platter and let rest for 5 minutes.
• Slice the chicken and transfer to a platter.
• Reheat the sauce and stir in the avocado leaf. Ladle the sauce over the chicken, sprinkle with sesame seeds, and garnish with herb leaves. Serve with corn tortillas.
• Serving Suggestion: Warm corn tortillas.

CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)

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.

CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)

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.