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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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