Pollo En Pipian Chicken In Pipian Sauce Food

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POLLO EN PIPIAN TIPO ZACATECAS (CHICKEN WITH PIPIAN SAUCE, ZACATECAS STYLE)



Pollo en Pipian Tipo Zacatecas (Chicken with Pipian Sauce, Zacatecas Style) image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 5 servings

Number Of Ingredients 14

1 bone-in chicken breast
3 cloves garlic
1 medium tomato, cut in half
1/4 onion
Salt
1 cup pumpkin seeds with husk (not peeled)
1 cup pumpkin seeds, peeled
1/2 cup dry purple corn kernels
8 medium dried guajillo chiles
4 dried California chiles
1 Chile de arbol or chile Japones (spicy)
Hot water, as needed
1/4 cup canola or oil olive
Salt

Steps:

  • For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken.
  • For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes.
  • Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin purée.) Set aside.
  • Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking.
  • Serve the sauce on top of the chicken!

CHICKEN IN GREEN PIPIAN SAUCE



Chicken in Green Pipian Sauce image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skin-on chicken breasts
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/4 cup green pumpkin seeds (pepitas)
1 pound tomatillos, husked and rinsed
1 serrano chile, stemmed
1/2 medium white onion, roughly chopped
1 1/2 cups chicken broth, preferably organic, warmed
1/4 cup loosely packed fresh cilantro leaves
1 teaspoon sugar
Salt and freshly ground black pepper

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.

ROSALIA SR.'S POLLO PIPIAN



Rosalia Sr.'s Pollo Pipian image

Provided by Chuck Hughes

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 whole 4-pound/1 kg chicken, cut in pieces
Olive oil, for searing
1 head garlic, halved
1 onion, quartered
Salt and freshly ground black pepper
1/2 cup/125 ml pumpkin seeds, toasted
1/2 cup/125 ml sesame seeds, toasted
6 cloves garlic, peeled and roasted
4 guajillo chiles, roasted
1 ancho chile, roasted
2 whole cloves
2 onions, quartered and roasted
One 1/2-inch cinnamon stick
Salt and freshly ground black pepper
1/2 cup/125 ml chicken stock or water
Fresh cilantro leaves, for garnish
Corn tortillas, for serving

Steps:

  • For the chicken: In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside.
  • For the sauce: Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajilla chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside.
  • Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)



Pollo en Pipian (Chicken in Pipian Sauce) image

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

1 (3 pound) chicken, cut into parts
3 cups water
2 stalks celery
1 bay leaf, crumbled
1 onion, quartered
2 cloves garlic
2 teaspoons salt
2 teaspoons black pepper
½ cup blanched almonds
⅔ cup sesame seeds
1 tablespoon extra virgin olive oil
2 teaspoons chicken bouillon
3 guero chile peppers, chopped
2 jalapeno peppers, chopped
⅓ cup pitted black olives
2 teaspoons capers

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 PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)



Chicken in Pipian Sauce (A Traditional Mexican Recipe) image

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

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

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

MEXICAN POLLO EN PIPIAN



Mexican Pollo En Pipian image

For authenticity, leave out the peanut butter. Use your molcajete to grind the chilis. Then add the broth. Prep time includes cooking time for chicken.

Provided by Queen Dragon Mom

Categories     Mexican

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 large chicken, quartered
6 dried ancho chiles
1/2 cup water, hot
2 medium onions, quartered
1/2 green pepper, cut into strips
2 carrots, cut into 4 pieces
1 teaspoon dried whole coriander seed
1 (10 3/4 ounce) can chicken broth
3 1/2 cups water
1/4 cup peanut butter
1/2 teaspoon salt
1/4 teaspoon cinnamon, ground
1/4 teaspoon dried whole thyme
1/8 teaspoon clove, ground
rice, hot, cooked
tortilla

Steps:

  • Remove stems and seeds from chiles.
  • Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour.
  • Drain.
  • Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil.
  • Cover, reduce heat, and simmer 1 hour.
  • Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven.
  • Bone and chop chicken; return chicken and vegetables to Dutch oven.
  • Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth.
  • Add peanut butter; process until smooth.
  • Add to chicken mixture; stir well.
  • Add salt, cinnamon, thyme, and cloves; stir well.
  • Cover and simmer 30 minutes.
  • Serve with rice and tortillas.

Nutrition Facts : Calories 712.4, Fat 45.5, SaturatedFat 12, Cholesterol 172.5, Sodium 818.5, Carbohydrate 25.5, Fiber 8.7, Sugar 5.9, Protein 52.5

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