Pollo En Pipian Tipo Zacatecas Chicken With Pipian Sauce Zacatecas Style Recipes

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POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)



Pollo en Pipian (Chicken in Pipian Sauce) image

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

1 (3 pound) chicken, cut into parts
3 cups water
2 stalks celery
1 bay leaf, crumbled
1 onion, quartered
2 cloves garlic
2 teaspoons salt
2 teaspoons black pepper
½ cup blanched almonds
⅔ cup sesame seeds
1 tablespoon extra virgin olive oil
2 teaspoons chicken bouillon
3 guero chile peppers, chopped
2 jalapeno peppers, chopped
⅓ cup pitted black olives
2 teaspoons capers

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

ROSALIA SR.'S POLLO PIPIAN



Rosalia Sr.'s Pollo Pipian image

Provided by Chuck Hughes

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 whole 4-pound/1 kg chicken, cut in pieces
Olive oil, for searing
1 head garlic, halved
1 onion, quartered
Salt and freshly ground black pepper
1/2 cup/125 ml pumpkin seeds, toasted
1/2 cup/125 ml sesame seeds, toasted
6 cloves garlic, peeled and roasted
4 guajillo chiles, roasted
1 ancho chile, roasted
2 whole cloves
2 onions, quartered and roasted
One 1/2-inch cinnamon stick
Salt and freshly ground black pepper
1/2 cup/125 ml chicken stock or water
Fresh cilantro leaves, for garnish
Corn tortillas, for serving

Steps:

  • For the chicken: In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside.
  • For the sauce: Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajilla chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside.
  • Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)



Pollo en Pipian (Chicken in Pipian Sauce) image

When I lived in Mexico this was one of my favorite dishes.

Provided by Allrecipes Member

Categories     Mexican Recipes

Time 1h50m

Yield 8

Number Of Ingredients 16

1 (3 pound) chicken, cut into parts
3 cups water
2 stalks celery
1 bay leaf, crumbled
1 onion, quartered
2 cloves garlic
2 teaspoons salt
2 teaspoons black pepper
½ cup blanched almonds
⅔ cup sesame seeds
1 tablespoon extra virgin olive oil
2 teaspoons chicken bouillon
3 guero chile peppers, chopped
2 jalapeno peppers, chopped
⅓ cup pitted black olives
2 teaspoons capers

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

MEXICAN POLLO EN PIPIAN



Mexican Pollo En Pipian image

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

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
tortilla

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

CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)



Chicken in Pipian Sauce (A Traditional Mexican Recipe) image

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.

Provided by sassafrasnanc

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 964.8, Fat 73.1, SaturatedFat 17.4, Cholesterol 243.9, Sodium 1639.5, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 65

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