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Red Chicken Pipian Plated with a garnish of sesame seeds and pickled red onions
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Red Chicken Pipian- Pipian Rojo

Not as complicated as a mole sauce, but just as delicious. Prepare this easy red chicken pipian any night of the week!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings 6 Servings

Ingredients

  • salt and pepper to taste
  • 3 pounds chicken thighs skin on, bone in
  • 4 tbsp grapeseed oil
  • 2 chile ancho stems and seeds removed
  • 2 chile guajillo stems and seeds removed
  • 1-2 chile morita or chipotle stems and seeds removed
  • 1/3 onion roughly chopped
  • 3 cloves garlic
  • 2 roma tomato sliced in half
  • 1/3 cup roasted pepitas
  • 1/4 cup toasted sesame seeds
  • 1 1/2 inch piece Mexican cinnamon stick
  • 2 whole cloves
  • 4 whole all spice
  • 4 cups chicken broth
  • 1 cup Pickled red onions see link above
  • 1/4 cup Extra sesame seeds
  • Your favorite rice

Instructions

  • In a deep skillet, add 3 tablespoons of oil ans preheat at medium for 4-5 minutes.
  • Season the chicken on both sides lightly with salt and pepper, set aside.
  • Once oil is hot, sear the seasoned chicken, skin side down, for 5 minutes per side. Remove from skillet onto plate. Set aside.
  • In that same skillet, add the onions, garlic, tomatoes and dried chiles. Stir frequently, for 5 minutes,so chiles don't burn. Add the cinnamon, cloves and all spice.
  • To the skillet, add 2 cups of chicken broth. Bring up to a boil. Reduce heat slightly and continue cooking for 10 minutes. Remove from heat and let cool for 10 minutes
  • When ready, transfer all of the ingredients in the skillet to a blender. Add the pepitas and 1/4 cup sesame seeds. Cover tightly and blend on high until very smooth. I use a power blender, so there's no need to strain the sauce. You may need to strain with a regular blender.
  • In the same skillet , add 1 tablespoon of reserved oil and preheat to medium for a few minutes. Pour in the pipian sauce from the blender, along with the remaining 2 cups of broth.
  • When it comes up to a boil, taste it for salt. Add the chicken pieces back in. Cover 3/4 of the way and continue cooking at a steady simmer for up to 45 minutes or until the sauce thickens and reduces.
  • Serve with plenty of sauce, a side of rice. Garnish chicken with pickled red onions and extra toasted sesame seeds.

Notes

Ground spices can be substituted for the whole spices. Just know that all three, cinnamon, clove and all spice are strong.