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.
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INGREDIENTS
Nutrition- 1
- 1⁄2
- 2
- 1⁄2
- 2
- 1teaspoon dried whole coriander seed
- 1(10 3/4 ounce) can chicken broth
- 3 1⁄2cups water
- 1⁄4cup peanut butter
- 1⁄2teaspoon salt
- 1⁄4
- 1⁄4teaspoon dried whole thyme
- 1⁄8
-
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DIRECTIONS
- 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.
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