Mexicanpolloenpipian Recipes
MEXICAN POLLO EN PIPIAN
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
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
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
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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