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
JACQUES PEPIN'S BASIC ROAST CHICKEN
Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Categories dinner, easy, weekday, times classics, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)
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
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
CHICKEN PEPIAN
from the Food Network show Healthy Appetite with Ellie Krieger. I haven't tried this recipe yet, but it sure does have a lot of flavors that my family loves.
Provided by couponmommy123
Categories Chicken Breast
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380.4, Fat 13.1, SaturatedFat 2.3, Cholesterol 98.7, Sodium 433.5, Carbohydrate 23.7, Fiber 5.5, Sugar 5.8, Protein 44.7
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
More about "chicken pepian recipes"
PEPIáN DE POLLO – GUATEMALAN SPICED CHICKEN STEW
From atastefortravel.ca
4.7/5 (46)Total Time 1 hrCategory Main CourseCalories 625 per serving
- Cut the chicken into serving-sized pieces and simmer it in 5 cups of water (just enough to cover the chicken) with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.
- Meanwhile, toast the cinnamon stick, pumpkin seeds and sesame seeds separately in the dry skillet (no oil) until browned but not burned. The pumpkin seeds will pop when they're fully toasted.
- Dry roast (toast ) two corn tortillas (or two pieces of crusty French bread) in the same dry skillet, remove from pan, pour small amount of water over to moisten and set aside.
- Char the Roma tomatoes, chiles (seeds and stem removed) and onion over a dry skillet (with no oil) in batches until very well browned.
CHICKEN IN GREEN PIPIAN SAUCE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Marcela ValladolidSteps 6Difficulty Easy
CHICKEN PEPIAN: CHICKEN IN A SPICY PUMPKIN - THE …
From thekitchykitchen.com
PEPIAN - GUATEMALAN FOODS
From guatemalanfoods.com
PIPIáN ROJO RECIPE, A CREAMY RED SAUCE | MEXICAN FOOD …
From mexicoinmykitchen.com
GUATEMALAN PEPIAN DE POLLO (CHICKEN STEW)
From internationalcuisine.com
PEPIAN RECIPE GUATEMALA - SPANISH ACADEMY ANTIGUENA
From spanishacademyantiguena.com
HOW TO MAKE DELICIOUS GUATEMALAN CHICKEN PEPIAN
From modernchurchlady.com
CHICKEN PEPIAN | WONDERS OF THE WORLD
From wonderspodcast.com
DINNER TONIGHT: JACQUES PEPIN'S CRUSTY CHICKEN WITH MUSHROOMS …
From seriouseats.com
LUIS’ PEPIAN WITH POLLO FROM GUATEMALA - FAMILIA KITCHEN
From familiakitchen.com
MARICZA’S BIRTHDAY CHICKEN PEPIAN FROM GUATEMALA
From familiakitchen.com
GUATEMALAN PEPIáN DE POLLO RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
RECIPE: PEPIAN DE POLLO & GUATEMALAN RICE - ONE GIRL AND HER PACK
From onegirlandherpack.com
GUATEMALAN PEPIAN DE POLLO RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
EASY CHICKEN PEPIAN (PEPIAN DE POLLO FáCIL) | DANIELS SENTRY
EASY CHICKEN PEPIAN (PEPIAN DE POLLO FáCIL) | DAROLD'S SUPERVALU
From daroldssupervalu.com
PEPIAN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
JOCóN DE POLLO - EASY GUATEMALAN CHICKEN STEW - A TASTE FOR TRAVEL
From atastefortravel.ca
CHICKEN PEPIAN - CHEF AARóN SáNCHEZ
From chefaaronsanchez.com
PEPíAN, GUATEMALA'S NATIONAL DISH - AMIGOFOODS
From blog.amigofoods.com
PESTO CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: JACQUES PéPIN'S GARLIC CHICKEN BREASTS - KITCHN
From thekitchn.com
GUATEMALAN RED CHICKEN PEPIAN + PEPIAN SPICE MIX (TESTED)
From togetherwomenrise.org
CHICKEN PIPIAN - ATBP
From atbp.ph
CHICKEN PEPIAN : RECIPES : COOKING CHANNEL RECIPE | ELLIE KRIEGER ...
From cookingchanneltv.com
JACQUES PEPIN CHICKEN WITH GARLIC AND PARSLEY - EATING EUROPEAN
From eatingeuropean.com
RED CHICKEN PIPIAN- PIPIAN ROJO - LA PIñA EN LA COCINA
From pinaenlacocina.com
CHICKEN PEPIAN - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
CHICKEN PEPIAN - FOOD NETWORK
From foodnetwork.co.uk
CHICKEN PEPIAN | RECIPE | PEPIAN RECIPE, RECIPES, FOOD NETWORK …
From pinterest.com
CHICKEN PEPIAN – RECIPES NETWORK
From recipenet.org
REAL STREET FOOD: PEPIáN FROM GUATEMALA | CITIES | THE GUARDIAN
From theguardian.com
CHICKEN PIPIAN - ASIAN IN AMERICA
From asianinamericamag.com
PEPIAN DE POLLO - JOURNEY LATIN AMERICA
From journeylatinamerica.com
CHICKEN PEPIAN - CHLOE'S TRAY
From chloestray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love