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 PEPIAN
Steps:
- Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
- Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.
- In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
- Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
- Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
- Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
- Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc
Nutrition Facts : Calories 440, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 95 milligrams, Sodium 400 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 43 grams
RECADO DE PEPIAN INDIO (GUATEMALAN PEPIAN INDIO SAUCE)
Pepian is among the 4 national dishes of Guatemala. Pepian is hot, hearty, simple, yet complex. In Guatemala, pepian has as many variations as there are cooks. Here is my recipe for a simpler version of this sauce. Serve with white rice.
Provided by El_Ixto
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
- Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
- Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 44.6 g, Cholesterol 5 mg, Fat 13.6 g, Fiber 7.7 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 1386.3 mg, Sugar 9.4 g
PEPIAN DE POLLO
Found this treasure to use roasted chicken on www.fiery-foods.com - a wonderful site for folks who love to eat & grow chiles. This Guatemalan recipe is listed as "medium" heat scale - adjust it to your preference by starting low & increasing as you go. I roast extra birds when I fire up the BBQ - this recipe is one reason why (& b/c I can't bear to waste the wonderful smokey heat).
Provided by Busters friend
Categories Stew
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- In a large cast iron skillet, toast the tomatoes, tomatillos, onion and garlic until they are slightly blackened. Remove them from the pan and allow them to cool before peeling, coarsely chopping and adding to the blender.
- In the skillet, toast the sesame seeds, pumpkin seeds and chiles until the sesame seeds are golden. Add the seeds and chiles to the blender.
- Add the canela, cloves and allspice berries to the skillet and toast until aromatic. Add the spices to the blender and puree all of the ingredients together completely. Press the mixture through a sieve.
- In a large enameled Dutch oven, heat the vegetable oil over medium high heat. Add the pureed mixture and fry for about 5 minutes. Add the chicken broth and stir to combine. Add the chocolate and the masa harina mixture and stir again. Bring the mixture to a boil, add the chicken pieces, then reduce the heat and simmer about 20 minutes. Garnish with the cilantro.
Nutrition Facts : Calories 646.7, Fat 44.3, SaturatedFat 12.2, Cholesterol 134.8, Sodium 387.8, Carbohydrate 22, Fiber 4.3, Sugar 7.1, Protein 42.9
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