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Chicken Braised in a Pipian Sauce

Chicken Braised in a Pipian Sauce
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 15
  • Servings 6
Sonia Mendez Garcia In 2011, I was fortunate enough to be able to return to Monterrey (Mexico) to visit my family for a whole month. I spent many hours cooking with my tía Minerva in her kitchen. I was always amazed on how quickly she could prepare la comida at a moments notice. I learned more about toasting dried peppers, and how nuts are used often to create delicious sauces. This is my version of Pollo en Pipian.

Ingredients

  • 3 lb chicken thighs or whole chicken, cut up
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 tablespoons olive oil
  • 2 dried chipotle peppers
  • 1 Serrano pepper, chopped
  • 3 cloves garlic, sliced
  • 4 Roma tomatoes, cored
  • 1 medium white onion, roughly chopped
  • 3 1/2 cups of chicken broth
  • 1/3 cup roasted peanuts
  • 1/3 cup roasted pepitas ( pumpkin seeds)
  • 1/4 cup toasted sesame seeds

Directions

  • 1
    Season the chicken with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin, set aside.
  • 2
    In a large pan preheat 4 tablespoons of olive oil to medium heat for 5 to 7 minutes. Add the chicken and cook for 5 minutes per side. You may have to cook in two batches. Remove from pan and transfer to a large plate.
  • 3
    Remove all but 2 tablespoon of oil from pan. Reduce heat slightly and add the chipotle peppers and cook for 2 minutes. Add the Serrano, garlic, tomato and onion. Cook for 8 minutes, stirring now and then. Add 2 cups of broth to pan and continue cooking for 5 minutes.
  • 4
    Transfer contents of pan to the blender; add the peanuts, pepitas and 1/8 cup of sesame seeds. Secure the lid and using a kitchen towel, hold lid down. Blend on high until smooth; add sauce back to the same pan and cook to medium heat. Add the remaining broth, taste for salt and pepper. Add the chicken back into pan; cover and cook at a low simmer for 40 minutes. Let stand for 10 minutes.
  • 5
    Transfer chicken to serving platter, pour sauce over chicken and garnish with remaining sesame seeds. Serve.

  • This dish is typically served with rice, beans, salad and warm tortillas.
  • When storing dried chile peppers, it’s best to keep them in a cool dry place. Exposure to the light and heat will dry and fade them, causing them to lose their flavor.

No nutrition information available for this recipe

  • Sonia Mendez Garcia In 2011, I was fortunate enough to be able to return to Monterrey (Mexico) to visit my family for a whole month. I spent many hours cooking with my tía Minerva in her kitchen. I was always amazed on how quickly she could prepare la comida at a moments notice. I learned more about toasting dried peppers, and how nuts are used often to create delicious sauces. This is my version of Pollo en Pipian.
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