Mexican Chicken in Red Pumpkin Seed Sauce (Pollo en Pipián Rojo)

Pipián is a classic Mexican sauce, one of the great sauces that makes Mexican cuisine so artful.  The pumpkin seeds ct as a thickener for the sauce.  Watch carefully when sauce begins to thicken.

• 4 ancho chiles, toasted, seeded and deveined
• 1 (3-1/2- 4) pounds chicken, cut in serving pieces
• 4 cups chicken stock
• 1 cup unsalted, hulled pumpkin seeds
• 1 slice white bread, toasted torn in pieces
• 4 tablespoons lard or corn oil
• 1 sprig epazote
• Salt to taste

METHOD

Soak the chiles in hot water 1 hour or overnight. 

Put chicken in a large saucepan with chicken broth. Bring to a boil.  When boiling, reduce heat to a simmer and cook, partially covered, until tender, about 25 minutes.  Remove from broth and set aside, reserving the stock.

Meanwhile, put pumpkin seeds in large, heavy skillet (cast iron is perfect) over low heat.  Allow to color, stirring frequently so no seeds burn. Tear toasted bread into pieces and put in food processor with seeds.  Process until fine.

In the heavy skillet, heat 2 tablespoons lard or oil.  Stir in processed seeds and cook for 2 to 3 minutes. 

Drain chiles and puree in processor until fine.  Heat a second skillet until very warm but not burning hot.  Swirl in remaining lard or oil, then the chile puree and cook over medium heat for 2 - 3 minutes.  Add seeds with epazote and salt.

Stir in reserved chicken broth - you should have about three cups.  Mix well, then add the cooked chicken. Cook over low heat 15 or 20 minutes, or until sauce has thickened. 

Serves: 4 to 6

Contributor: Pamela Atwood

this recipe from www.inmamaskithchen.com

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