Pollo en Pipian (Chicken in Pipian Sauce)


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


1 h 50 m servings 522 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
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  1. 9 Ratings


This was just wonderful!!!

the yellow pepper (guerro) added a nice spice to the sauce, however the seaseame seeds be very carefull in warming them, I reccomend 2 min I a found out the seeds are what set the sauce a succes...

This is not a bad recipe but it just didn't knock our socks off. The color is not very appetizing. With some tinkering, it might be a decent filling for a burrito.

pretty good, nice flavors.

Delicious, and very colourful. Loved it.

Very tasty. I concur with everyone on the color. It's a strange off white color. Not traditional to pipian. It's usually green or orangish. I looked up other pipian recipes, and discovered the m...