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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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

522 calories; 38.6 g total fat; 128 mg cholesterol; 795 mg sodium. 7.9 g carbohydrates; 36.3 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
This was just wonderful!!! Read More
(16)

Most helpful critical review

Rating: 3 stars
01/07/2008
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 failure 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. Read More
(10)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2003
This was just wonderful!!! Read More
(16)
Rating: 5 stars
06/23/2003
This was just wonderful!!! Read More
(16)
Rating: 3 stars
01/07/2008
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 failure 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. Read More
(10)
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Rating: 3 stars
01/23/2007
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. Read More
(9)
Rating: 3 stars
06/26/2006
pretty good nice flavors. Read More
(6)
Rating: 4 stars
02/20/2007
Delicious and very colourful. Loved it. Read More
(5)
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Rating: 5 stars
01/01/2014
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 missing ingredient. However I made this discovery mid recipe. So I cooked a carrot and puréed it with a small amount of the chicken broth. It did the trick & tasted great. Next time I will add two carrots as you cook the chicken. Then I'll purée the carrots separately & add them to the sauce for color. You definitely need a lot more water then the recipe calls for and a bit more salt. I'll also probably use a little less peppers and purée them as well. Less peppers because the spicy ness will come out more when they're puréed. It just seemed strange to me to have chunks in the sauce. All the times I've eaten this dish before it straight sauce. It's a lot of work but delicious. I'll definitely make it again. Read More
(2)