Pollo En Pipian Chicken In Pipian Sauce Recipes

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.

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.

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.

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.

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.