Artículo RevisadoRecetas

CHICKEN PEPIAN – QUETZALTECO STYLE

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

CHICKEN PEPIAN – QUETZALTECO STYLE

CHICKEN PEPIAN – QUETZALTECO STYLE. Alimento Base: Chicken, Brown the pepper on a pan, remove from fire and do the same with the sesame seeds very carefully so they don
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Tiempo de preparación 50 minutos
Tiempo Total 50 minutos
Raciones: 8 comensales
Plato: Chicken
Cocina: Guatemala
Ingredients Method

Ingredientes
  

  • 1 4- pound chicken
  • 2 oz. ground pumpkin seeds
  • 2 oz. sesame seeds
  • 1 chile pasa
  • 4 roasted tomatoes
  • 1 oz. tomatillo
  • Castilla pepper cumin, 1 clove, 1 cinnamon stick
  • 8 to asted pieces of bread French bread

Method
 

  1. Preparation
  2. Brown the pepper on a pan, remove from fire and do the same with the sesame seeds very carefully so they don't burn. Remove from fire.
  3. Grill the tomatoes and tomatillos and the cinnamon stick. Toast the bread and soak it in a little bit of water.
  4. Cook the chile pasa on a little glass. When all the dry ingredients are roasted, blend them: ground pumpkin seed, sesame seed, peppers, cumin and cinnamon. When they are all mixed together add the tomatoes, tomatillo, chile pasa and bread.
  5. Once it's all blended together put it on the fire and add salt to taste.
  6. The chicken needs to be pre-cooked so that when the Pepián sauce is ready the chicken is still warm.
  7. Serve the chicken with the sauce on top of it and decorate it with sesame seed and rice on the side. The traditional way to eat it is with fresh corn-dough tamalitos.