Prep 15 mins
Cook 40 mins
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.
- 2 whole chickens, cut into parts
- 6 cups water
- 2 carrots, cut in half lengthwise
- 1 onion, quartered
- 2 garlic cloves
- 1 bay leaf
- 1 celery
- 2 parsley sprigs
- 4 teaspoons salt
- 4 black peppercorns
- 1 cup sesame seeds
- 1 cup blanched almond
- 1 tablespoon corn oil or 1 tablespoon lard
- 2 teaspoons chicken bouillon powder
- 6 yellow chiles, chopped
- 3⁄4 cup olive
- 2 teaspoons capers
- 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.