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Chicken Braised in a Pipian Sauce

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  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 15
  • Servings 6
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Sonia Mendez Garcia In 2011, I was fortunate enough to be able to return to Monterrey (Mexico) to visit my family for a whole month. I spent many hours cooking with my tía Minerva in her kitchen. I was always amazed on how quickly she could prepare la comida at a moments notice. I learned more about toasting dried peppers, and how nuts are used often to create delicious sauces. This is my version of Pollo en Pipian.
by Qué Rica Vida Cocina
Updated Aug 8, 2013
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Ingredients

  • 3 lb chicken thighs or whole chicken, cut up
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 tablespoons olive oil
  • 2 dried chipotle peppers
  • 1 Serrano pepper, chopped
  • 3 cloves garlic, sliced
  • 4 Roma tomatoes, cored
  • 1 medium white onion, roughly chopped
  • 3 1/2 cups of chicken broth
  • 1/3 cup roasted peanuts
  • 1/3 cup roasted pepitas ( pumpkin seeds)
  • 1/4 cup toasted sesame seeds

Directions

  •  
    1
    Season the chicken with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin, set aside.
  •  
    2
    In a large pan preheat 4 tablespoons of olive oil to medium heat for 5 to 7 minutes. Add the chicken and cook for 5 minutes per side. You may have to cook in two batches. Remove from pan and transfer to a large plate.
  •  
    3
    Remove all but 2 tablespoon of oil from pan. Reduce heat slightly and add the chipotle peppers and cook for 2 minutes. Add the Serrano, garlic, tomato and onion. Cook for 8 minutes, stirring now and then. Add 2 cups of broth to pan and continue cooking for 5 minutes.
  •  
    4
    Transfer contents of pan to the blender; add the peanuts, pepitas and 1/8 cup of sesame seeds. Secure the lid and using a kitchen towel, hold lid down. Blend on high until smooth; add sauce back to the same pan and cook to medium heat. Add the remaining broth, taste for salt and pepper. Add the chicken back into pan; cover and cook at a low simmer for 40 minutes. Let stand for 10 minutes.
  •  
    5
    Transfer chicken to serving platter, pour sauce over chicken and garnish with remaining sesame seeds. Serve.

Expert Tips

  • tip 1
    This dish is typically served with rice, beans, salad and warm tortillas.
  • tip 2
    When storing dried chile peppers, it’s best to keep them in a cool dry place. Exposure to the light and heat will dry and fade them, causing them to lose their flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Sonia Mendez Garcia In 2011, I was fortunate enough to be able to return to Monterrey (Mexico) to visit my family for a whole month. I spent many hours cooking with my tía Minerva in her kitchen. I was always amazed on how quickly she could prepare la comida at a moments notice. I learned more about toasting dried peppers, and how nuts are used often to create delicious sauces. This is my version of Pollo en Pipian.
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