Artículo RevisadoRecetas

GUATEMALAN PIPIAN

Escrito por Equipo EditorialRevisado por Walter C

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.)...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 8 comensales
Plato: Chicken
Cocina: Guatemala
Ingredients Method

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

Method
 

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