Best Pollo En Pipian Verde Recipes

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

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

Ingredients

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!