Pollo en Pipian (Chicken in Pipian Sauce) Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Pollo en Pipian (Chicken in Pipian Sauce)

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

This was just wonderful!!!

 
Most Helpful Critical Review
Jan 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.

 

9 Ratings

Jan 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.

 
Jun 26, 2006

pretty good, nice flavors.

 
Feb 20, 2007

Delicious, and very colourful. Loved it.

 
Dec 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 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.

 

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Nutrition

  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 795 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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