Pipian is a combination of dried chiles, spices and aromatics. Are you intimidated with the thought of preparing a mole sauce from scratch? Pipian is an easy way to start!
How Do You Approach Traditional Recipes?
Just because I grew up with traditional recipes from the Nuevo Leon region of Mexico, does not mean I cannot attempt recipes from other regions of Mexico. How will I ever experience some of the other flavors if I don’t recreate them in my own kitchen? Of course, I may not have the exact dried chiles for mole negro, but I most certainly will attempt it with the ingredients I can source. That is how I feel about most and all recipes, not just Mexican recipes.
Get Creative With What Is Available To You!
Substitutions are sometimes necessary when it comes to recipes. Don’t drive yourself crazy thinking you cannot prepare PIPIAN because you don’t have almonds or sesame seeds. Of course, nuts and seeds are very traditional, maybe you have peanuts or just pepitas. Those are delicious in this recipe too! No dried chipotle peppers? Chipotles in adobo work well. Find what works best for you.
How To Store Spices And Dried Chiles
I keep my spices and chiles in airtight containers in a cool dry space. I periodically do a quick inventory so I am not buying duplicate ingredients. Think outside of the ground spices! Yes, salt and pepper are a must, but there are so many other spices available that will add subtle layers of flavors to your favorite dishes. Simple dishes like CARNE GUISADA are delicious! But, with a pinch of oregano and crushed cumin combined with the fresh tomato salsa, super tasty! There are
I Enjoy Chicken Breast, But Thighs Is Where All The Flavor Is!
That’s strictly my opinion, lol!
Nuts, Seeds and Spices
I keep a god selection of nuts, seeds and spices in my pantry at all times.
Frying or Toasting
Fry or toast your dried chiles when possible. It will give your recipes a different level of flavors!
Cinnamon and Cloves
Not only are cinnamon and cloves delicious in dessert recipes, but also add subtle warm spice to your savory dishes!
Homemade Chicken Broth or Stock Are Always My First Option, But Not Always Possible
It will not ruin the dish if homemade stock or broth is not an option, but definitely will be richer in flavor!
Mole For Beginners
Pipian rojo, pollo almendrado(almond chicken), in my opinion, are the start to learning how to prepare a mole sauce.
I prepare a lot of sauces, therefore I need a good power blender!
Preparing mole from scratch doesn’t intimidate me anymore. What I found tedious and a little painful was straining all the sauces. I have bad wrists. I invested in a power blender several years ago and have not had to strain any sauces since then!
If you prefer to use chicken pieces, that would add more flavor in the end.
Never heard of adding fried potatoes? Why not? Makes a dish go a longer way by adding potatoes or other vegetables.
Pipian Con Pollo y Papa -Chicken Pipian with Potatoes
Ingredients
- 2 lbs. boneless, skinless chicken thighs sliced into 1 inch pieces
- 9 c water
- 1 med onion, divided in half
- 1 head of garlic, divided in half
- Salt and pepper to taste
- 1/4 c avocado oil plus more for frying salsa and potatoes
- 2 dried chipotle peppers seeds removed, optional
- 2 dried Chile ancho stems and seeds removed
- 2 Roma tomato, quartered
- 1/3 c blanched almonds
- 2 tbsps. sesame seeds
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 2 inch cinnamon stick
- 1 lb. russet potatoes
Instructions
- To a large pot, at medium heat, pour in 9 cups of water. Add half of the onion, half of the garlic and 2 tsps. of salt. Transfer the sliced chicken to the pot. Bring up to a boil. Reduce the heat and continue cooking for 35 minutes. Skim the foam off the top, as needed. Remove from heat and reserve.
- In a large skillet, pour in 1/4 cup of avocado oil. Heat to medium. Add the dried chiles. When they start to sizzle and become aromatic, toss them around quickly for 30-40 seconds. Remove chiles from oil and set aside.
- To that same skillet, add the remaining onion and garlic, Also add the tomatoes. Saute for 3-4 minutes. Add the almonds, sesame seeds, thyme, marjoram and cinnamon stick. Saute for 2 more minutes.
- To the skillet add the toasted chiles. Pour in 2 cups of reserved chicken broth or enough to cover all of the ingredients. Cook at a gentle simmer for 6-8 minutes. Set aside for 10 minutes.
- In the meantime, in a large nonstick skillet, preheat 2 tablespoons of oil to medium for a few minutes. Fry the potatoes for 10-13 minutes, turning as needed.
- When ready, transfer all of the ingredients from the skillet into the blender jar. Pour in about 3 more cups of reserved chicken broth to the blender. Season, to taste with salt and pepper. Cover and blend on high until smooth.
- In a large pot, preheat 2 tablespoons of avocado oil to medium heat for a few minutes. After 2 minutes, pour in the pipian sauce from the blender. Stir well to combine. Lower the heat. Using a slotted spoon, transfer all of the chicken into the pot with pipian sauce. Also fold in the fried potatoes. Stir to combine. Cover 3/4 of the way and cook for 10 more minutes. Taste for salt. Serve with your favorite, rice, beans and warm tortillas.
Notes
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