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My review
Pollo en Pipian (Chicken in Pipian Sauce)
6 made it |
6 reviews
| 0 photos
Malcolm Colcleugh
"When I lived in Mexico this was one of my favorite dishes."
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Ingredients
1 h 50 m servings 522Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 69 Ratings
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Most helpful critical review
1/7/2008
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 succes...
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1/7/2008
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 succes...
1/23/2007
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.
12/31/2013
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...