Chicken in Pipian Sauce (A Traditional Mexican Recipe)

Name: Chicken in Pipian Sauce (A Traditional Mexican Recipe)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 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

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Recipe by sassafrasnanc

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.

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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
Pipian Sauce
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

DIRECTIONS

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.

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