Pollo En Pipian Verde Food

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

Ingredients

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

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

Ingredients

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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