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Pollo en Pipian (Chicken in Pipian Sauce)
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Mexican-inspired sauce with toasted sesame seeds, almonds, jalapeno, guero chile peppers, olives, and capers enhances juicy chicken. A taste of nostalgia from my time in Mexico.
Ingredients:
  • 1 (3 pound) chicken, cut into parts
  • 3 cups water
  • 2 stalks celery
  • 1 bay leaf, crumbled
  • 1 onion, quartered
  • 2 cloves garlic
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 0.5 cup blanched almonds
  • 0.66666698455811 cup sesame seeds
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chicken bouillon
  • 3 guero chile peppers, chopped
  • 2 jalapeno peppers, chopped
  • 0.33333298563957 cup pitted black olives
  • 2 teaspoons capers
Instructions:
  • Combine chicken, water, celery, bay leaf, onion, and garlic in a large saucepan. Season generously with salt and pepper. Simmer until chicken is tender. Strain, saving the flavorful broth. Remove the skin and bones from the chicken, then shred the meat.
  • Lightly toast the sesame seeds in a skillet, stirring constantly until fragrant. Then, in a food processor or blender, blend the sesame seeds and almonds with 1 cup of the reserved chicken broth until smooth.
  • Warm oil in a skillet over gentle heat. Pour in the sesame seed and almond blend and simmer until thickened, 5 to 8 minutes. Add 1 to 2 cups of chicken broth with bouillon. Cook gently for 5 minutes. Mix in peppers, olives, capers, and chicken. Simmer for another 10 minutes until flavors meld. Serve piping hot.

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