Pipian Con Pollo y Papa -Chicken Pipian with Potatoes
This easy pipian is a shortcut when I am craving a mole style sauce with chicken!
Servings 6 Servings
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
Pipian , to me, is a beginners way to prepare a mole style sauce. Of course there is way more time, ingredients and steps when it comes to mole. This sauce pairs well with chicken, beef or pork. Or prepare it vegetarian style with potatoes, carrots, squash and mushrooms!