Pollo en Pipian (Chicken in Pipian Sauce)5 Reviews
- Prep: 20 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 50 min
“When I lived in Mexico this was one of my favorite dishes.” - by Malcolm Colcleugh
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 522 cal
- 38.6 g
- 7.9 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This was just wonderful!!!..." See more"
"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 success or f..." See moreailure,so I reccomend 2 min max so that the oils in seeds are released... no roasting required!!.. was not a big hit in my Mexican family.... something is missing its to grainy for my taste."
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