Pollo En Pipian Rojo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 8 | Servings | |
INGREDIENTS
| 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 | T | Salt, or to taste |
| Water to cover | ||
| 6 | Chiles Anchos | |
| Hot water | ||
| 1 | T | Chile seeds, or more to |
| taste well toasted | ||
| 1/2 | Stick cinnamon | |
| 3 | Whole cloves | |
| 5 | Peppercorns | |
| 3/4 | c | Sesame seeds |
| 3 | T | Lard |
| Ground seeds and spices | ||
| Soaked chiles | ||
| 1/2 | c | Reserved chicken broth |
| 1 | Clove garlic, peeled | |
| 3 | c | Reserved broth |
| 1 | Avocado leaf, fresh or | |
| dried |
INSTRUCTIONS
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." George
Nelson <70431,3065@compuserve.com> CHILE-HEADS ARCHIVES From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 114
Total Fat: 13.1g
Cholesterol: 2.7mg
Sodium: 1529.5mg
Potassium: 270mg
Carbohydrates: 5.6g
Fiber: 2g
Sugar: 1g
Protein: 6.9g