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Guiso de Pollo en Pipian Dulce



 
 
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Old 20-12-2005, 05:31 PM posted to alt.food.mexican-cooking
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Default Guiso de Pollo en Pipian Dulce

Guiso de Pollo en Pipian Dulce
Chicken Stew in a Sweet Pipian Sauce

This recipe is offered to raise awareness of other styles of cooking
than that of northern Mexico or the border. It's from Yucatan and
Guatemala.

Pipian is a Mexican stew made with red or green peppers, pumpkin seeds,
almonds, or oily seeds such as sesame or peanuts. The stew may be made
with chicken, duck, turkey, or meats or fish or shellfish. There are
also vegetarian versions of Pipian using fruits and vegetables.

The chicken absorbs various flavors during cooking. The flavors blend
harmoniously in the sauce, which is as thick as cream and delicious
with plain white rice.

You could substitute any kind of hot chile pepper that pleases you for
the red bell peppers,
but the results would not be "Pipian Dulce".

Serves 6

Ingredients:
A 3-1/2 to 4 pound chicken, cut into pieces
2 cups chicken stock
1 tablespoon sesame seeds
1/2 cup Mexican pumpkin seeds (pepitas)
3 red bell peppers, seeded and coarsely chopped
3 medium tomatoes, peeled and coarsely chopped
1 medium onion, chopped
2 cloves of garlic, chopped
2 tablespoons lard or vegetable oil
1/4 cup bitter orange juice or use 2/3rds orange juice, 1/3rd lime
juice
1/2 teaspoon ground allspice
Salt, and freshly ground pepper
1/4 cup raisins
Butter
1/4 cup chopped almonds (or peanuts)

Preparation:

Put the chicken pieces into a casserole, covering it with the chicken
stock. Cover and simmer until almost tender, about 30 minutes. Grind
the sesame and pumpkin seeds as fine as possible in a blender or food
processor and shake through a sieve and set aside. Reduce the peppers,
tomatoes, onion, and garlic to a coarse puree in a blender. Mix the
puree with the ground sesame and pumpkin seeds.

Heat the lard or vegetable oil in a skillet, add the puree and cook
over moderate heat for 5 minutes, stirring constantly.

Drain the chicken, reserve the stock, and return the chicken to the
casserole.

Add one cup of the chicken stock to the puree, add the orange and lime
juices, and allspice, and salt and pepper to taste. Stir to mix and
pour over the chicken. Cover and simmer gently until the chicken is
tender, about 15 minutes. Add a little more stock if necessary. The
sauce should be thick.

Soak the raisins in cold water for 15 minutes. Drain them thoroughly.
Heat a little butter in a skillet and saute the almonds until they are
golden. Drain.

Transfer the chicken and sauce to a warmed serving dish and sprinkle
with the almonds and raisins. Serve with rice.

An alternate method of preparing the chicken is to fry the pieces in a
skillet until golden brown to seal in the juices and then finishing the
chicken in the pepian sauce to get a
spicy piece of chicken that has a crunch when you bite into it.

I often prepare a few pieces of chicken in a microwave-safe bowl on
high heat for 12 minutes and then pour a commercially-prepared Pipian
sauce over them, heating for another 5 minutes. Knorr makes good Pipian
and other sauces. Just don't read the label on the side of the box.

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