Ingredients with Measurements:
- 2 lbs chicken thighs
- 1 cup pumpkin seeds
- 1/2 cup sesame seeds
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 2 cloves garlic
- 1/2 onion, chopped
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground coriander
- 4 cups chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat until lightly browned and fragrant. Remove from heat and set aside.
2. Remove the stems and seeds from the ancho and guajillo chilies. Toast them in the same skillet over medium heat until fragrant, about 1-2 minutes per side. Remove from heat and soak them in hot water for 10 minutes.
3. Drain the chilies and place them in a blender or food processor with the toasted seeds, garlic, onion, cinnamon, cumin, allspice, cloves, coriander, and 1 cup of chicken broth. Blend until smooth.
4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 3-4 minutes per side.
5. Add the blended sauce to the pot with the chicken and stir to combine. Add the remaining 3 cups of chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 45-60 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Serve the mole pipián hot with rice or tortillas.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the chicken
Low heat for simmering the sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 38g
Carbohydrates: 11g
Fiber: 4g
Sugar: 2g
Sodium: 700mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork
- Ancho and guajillo chilies can be substituted with other dried chilies
- Pumpkin seeds can be substituted with other nuts or seeds
- Sesame seeds can be omitted if desired
Variations:
- Add diced potatoes or sweet potatoes to the pot with the chicken for a heartier dish
- Use beef broth instead of chicken broth for a richer flavor
- Add a splash of vinegar or lime juice to the sauce for a tangy kick
Tips and tricks:
- Toasting the seeds and chilies before blending them will enhance their flavor
- Use a splatter guard when browning the chicken to prevent oil from splattering
- Adjust the seasoning to taste with salt and pepper
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mole pipián in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mole pipián in a large bowl or platter with rice or tortillas on the side.
Garnishes:
- Chopped cilantro
- Diced avocado
- Sour cream
- Crumbled queso fresco
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cucumber and tomato salad
- Corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out
- If the sauce is too thin, simmer it for a few more minutes to thicken it up
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Mole pipián is a traditional Mexican dish that originated in the state of Oaxaca. It is made with pumpkin seeds and sesame seeds, which were introduced to Mexico by the Spanish during the colonial period.
Flavor profiles:
Mole pipián has a nutty, slightly sweet flavor with a hint of spice from the chilies and cinnamon.
Serving suggestions:
Serve the mole pipián with rice or tortillas and your favorite garnishes for a delicious and satisfying meal.
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Region: Mexican