Prep 1 hr 30 mins
Cook 30 mins
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.
- 1 large chicken, quartered
- 6 dried ancho chiles
- 1⁄2 cup water, hot
- 2 medium onions, quartered
- 1⁄2 green pepper, cut into strips
- 2 carrots, cut into 4 pieces
- 1 teaspoon dried whole coriander seed
- 1 (10 3/4 ounce) can chicken broth
- 3 1⁄2 cups water
- 1⁄4 cup peanut butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon, ground
- 1⁄4 teaspoon dried whole thyme
- 1⁄8 teaspoon clove, ground
- rice, hot, cooked
- 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.
- 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.
the key ingredient of pipian is pumpkin seeds.... but I couldn't find them. I believe the recipe should be adapted so people that do not know pipian can get a better idea of it.