GUATEMALAN PIPIAN

Table of Contents

GUATEMALAN PIPIAN

GUATEMALAN PIPIAN. Alimento Base: Chicken, Place chicken pieces in Dutch oven. Add water to almost cover and 1 1/2 teaspoons salt. Cover and cook until chicken is just done, about 25 minutes. Set aside. (If there is too much liquid, drain it off.)...
Tiempo de preparación 1 h
Tiempo total 1 h
Plato Chicken
Cocina Guatemala
Raciones 8 comensales

Ingredientes
  

  • 2 chickens each cut into 4 equal parts
  • Water as needed
  • 2 1/2 tsp salt
  • 3 large Roma tomatoes roasted
  • 1 onion roasted and sliced thickly
  • 2 guajillo peppers stemmed seeded, toasted, and soaked in hot water
  • 1/3 cup pepitoria green squash seeds toasted (available from Latino markets)
  • 1/2 cup sesame seeds toasted
  • 1 cinnamon stick 2" long
  • 2 oz Mexican chocolate
  • 3 tbl achiote paste
  • 4 cup chicken stock
  • 1 whole clove
  • 1/2 cup sweet vermouth

Elaboración paso a paso
 

  • Preparation
  • Place chicken pieces in Dutch oven.
  • Add water to almost cover and 1 1/2 teaspoons salt.
  • Cover and cook until chicken is just done, about 25 minutes. Set aside. (If there is too much liquid, drain it off.)
  • Combine tomatoes, onion, peppers, pepitoria, sesame seeds, cinnamon stick, chocolate, achiote paste, chicken stock, 1 teaspoon salt and clove.
  • Bring to boil and simmer 15 minutes.
  • Remove from heat. Blend in a food processor or blender and strain through medium sieve.
  • Taste for seasoning, and the sauce should not be too thick or too thin.
  • Set aside. When ready to serve, add the vermouth to the chicken in the pot.
  • Simmer 3 minutes, then add sauce and cook 5 minutes longer.