Guatemalan Pipian

Recipe Ingredients

2		Chickens
		Water - as needed
2 1/2 teaspoons	12ml	Salt
3 teaspoons	15ml	Roma tomatoes - roasted (large)
1		Onion - (abt 1/4 lb) - roasted, and
		Sliced thick
2		Guajillo peppers - stemmed, seeded,
		Toasted, and soaked in hot water
1/3 cup	36g / 1.3oz	Pepitoria (green squash seeds) - toasted, see * Note
1/2 cup	55g / 1.9oz	Sesame seeds - toasted
1		Cinnamon stick - (2" long)
2 oz	56g	Mexican chocolate
3 tablespoons	45ml	Achiote paste
4 cups	948ml	Chicken stock
1		Whole clove
1/2 cup	118ml	Sweet vermouth

Recipe Instructions

* Note: Pepitoria is available at Latino markets.

Cut each chicken into 4 equal parts. 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 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. Sauce should not be too thick or too thin. Set aside.

When ready to serve, add vermouth to chicken in pot. Simmer 3 minutes, then add sauce and cook 5 minutes longer.

This recipe yields 8 servings.

Each serving: 526 calories; 1,298 mg sodium; 131 mg cholesterol; 36 grams fat; 10 grams carbohydrates; 38 grams protein; 1.77 grams fiber.

Source:
The Los Angeles Times, 05-10-2000

Rating

Average rating:

5.7 (9 votes)

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