GUATEMALAN PIPIAN

Ingredients

  • 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

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.

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Características

  • Alimento base: Chicken
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 8
  • Estacionalidad: All year
  • País: Guatemala
  • Comunidad:
  • Típica de: Guatemala
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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