Side Pannel
Pollo En Pipian Rojo
Ingredients List
- -----------------------------------STEP 1-----------------------------------
- 1 Chicken; 3-1/2 to 4 pounds
- Chicken giblets
- 1/2 Onion; sliced
- 2 Cloves garlic; peeled
- 1 Sprig parsley
- 1 Bay leaf
- 1 pn Thyme
- 1 tb Salt; or to taste
- Water to cover
Directions
STEP 2
6 Chiles Anchos
Hot water
STEP 3
1 tb Chile seeds (or more to
-taste); well toasted
1/2 Stick cinnamon
3 Whole cloves
5 Peppercorns
STEP 4
3/4 c Sesame seeds
STEP 5
3 tb Lard
Ground seeds and spices
Soaked chiles
1/2 c Reserved chicken broth
1 Clove garlic; peeled
3 c Reserved broth
STEP 6
1 lg Avocado leaf; fresh or
-dried
From "The Cuisines of Mexico" by Diana Kennedy
STEP 1: Put the chicken, giblets, and the rest of the ingredients into the
pan, cover with water, and bring to a boil. Lower the flame and simmer the
chicken until it is just tender about 40 to 50 minutes. Let the chicken
cool in the broth, then cut it into serving pieces and set aside. Strain
the broth and reserve it.
STEP 2: Toast the chiles lightly on a griddle or comal. When they are cool
enough to handle but still pliable, slit them open and remove the seeds and
veins. Save the seeds. Cover the chiles with hot water and leave them to
soak for 15 to 20 minutes.
STEP 3: Add the toasted, cooled seeds and the spices to the spice grinder
and grind them finely. Set them aside.
STEP 4: Toast the sesame seeds well, until a deep gold color, in an
ungreased pan and set them aside to cool off a little. Add the toasted,
cooled seeds to the spice grinder and grind them very fine.
STEP 5: Melt the lard in a large flameproof dish and fry the ground seeds
and spices over a low flame for about 3 minutes, stirring them constantly.
Transfer the chiles with a slotted spoon to the blender jar. Add the broth
and garlic and blend to a smooth puree. Add the chile puree to the fried
spice mixture in the dish and let it cook fast for about 5 minutes stirring
constantly. Add the remaining 3 cups of reserved broth and let the sauce
continue cooking over a low flame for about 20 minutes, or until it
thickens and is well seasoned. Add the cooked chicken, salt to taste, and
let the chicken heat through.
STEP 6: Toast a large avocado leaf, fresh or dried on a warm comal or
griddle, grind it finely and add it to the sauce.
This pipian is a deep-red, earthy-looking sauce. When it is cooked it
should just lightly cover the back of a wooden spoon.
In Mexico this would be served with hot tortillas only, but plain white
rice goes very well with it. It should not be very picante ("zingy"), but
have just a pleasant afterglow from the chile seeds.
The sauce can be made several days ahead if you have some good chicken
broth handy. The chicken can then be poached ready and heated through in
the sauce when you are ready to serve. The sauce freezes extremely well."
6 Chiles Anchos
Hot water
STEP 3
1 tb Chile seeds (or more to
-taste); well toasted
1/2 Stick cinnamon
3 Whole cloves
5 Peppercorns
STEP 4
3/4 c Sesame seeds
STEP 5
3 tb Lard
Ground seeds and spices
Soaked chiles
1/2 c Reserved chicken broth
1 Clove garlic; peeled
3 c Reserved broth
STEP 6
1 lg Avocado leaf; fresh or
-dried
From "The Cuisines of Mexico" by Diana Kennedy
STEP 1: Put the chicken, giblets, and the rest of the ingredients into the
pan, cover with water, and bring to a boil. Lower the flame and simmer the
chicken until it is just tender about 40 to 50 minutes. Let the chicken
cool in the broth, then cut it into serving pieces and set aside. Strain
the broth and reserve it.
STEP 2: Toast the chiles lightly on a griddle or comal. When they are cool
enough to handle but still pliable, slit them open and remove the seeds and
veins. Save the seeds. Cover the chiles with hot water and leave them to
soak for 15 to 20 minutes.
STEP 3: Add the toasted, cooled seeds and the spices to the spice grinder
and grind them finely. Set them aside.
STEP 4: Toast the sesame seeds well, until a deep gold color, in an
ungreased pan and set them aside to cool off a little. Add the toasted,
cooled seeds to the spice grinder and grind them very fine.
STEP 5: Melt the lard in a large flameproof dish and fry the ground seeds
and spices over a low flame for about 3 minutes, stirring them constantly.
Transfer the chiles with a slotted spoon to the blender jar. Add the broth
and garlic and blend to a smooth puree. Add the chile puree to the fried
spice mixture in the dish and let it cook fast for about 5 minutes stirring
constantly. Add the remaining 3 cups of reserved broth and let the sauce
continue cooking over a low flame for about 20 minutes, or until it
thickens and is well seasoned. Add the cooked chicken, salt to taste, and
let the chicken heat through.
STEP 6: Toast a large avocado leaf, fresh or dried on a warm comal or
griddle, grind it finely and add it to the sauce.
This pipian is a deep-red, earthy-looking sauce. When it is cooked it
should just lightly cover the back of a wooden spoon.
In Mexico this would be served with hot tortillas only, but plain white
rice goes very well with it. It should not be very picante ("zingy"), but
have just a pleasant afterglow from the chile seeds.
The sauce can be made several days ahead if you have some good chicken
broth handy. The chicken can then be poached ready and heated through in
the sauce when you are ready to serve. The sauce freezes extremely well."
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