Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs
- 2 cups chicken broth
- 1 cup roasted pumpkin seeds (pepitas)
- 1/2 cup sesame seeds
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Special equipment needed:
- Blender or food processor
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3 minutes.
5. Add the ancho and guajillo chiles to the skillet and cook for 1-2 minutes until fragrant.
6. Add the roasted pumpkin seeds, sesame seeds, cinnamon, cumin, oregano, allspice, cloves, salt, and black pepper to the skillet. Cook for 1-2 minutes until toasted.
7. Add the chicken broth to the skillet and bring to a simmer.
8. Transfer the contents of the skillet to a blender or food processor and blend until smooth.
9. Return the sauce to the skillet and bring to a simmer.
10. Add the browned chicken thighs to the skillet and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
11. Serve hot with rice or tortillas.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the chicken
- Medium heat for cooking the sauce and chicken
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 540
- Fat: 38g
- Carbohydrates: 12g
- Protein: 40g
- Fiber: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or pork.
- Ancho and guajillo chiles can be substituted with other dried chiles such as pasilla or chipotle.
- Roasted pumpkin seeds can be substituted with raw pumpkin seeds.
- Sesame seeds can be substituted with sunflower seeds or almonds.
Variations:
- Add diced potatoes or sweet potatoes to the skillet with the chicken for a heartier meal.
- Use this sauce as a marinade for grilled meats or vegetables.
- Add a splash of lime juice or vinegar to the sauce for a tangy twist.
Tips and tricks:
- Toasting the spices and seeds before blending them enhances their flavor.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- Adjust the amount of chiles to your desired level of spiciness.
Storage instructions:
- Store any leftover sauce and chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce and chicken in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Oaxacan Pipian Rojo in a large serving dish with a sprinkle of sesame seeds and chopped cilantro on top.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Lime wedges
Pairings:
- Rice
- Tortillas
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the chicken is not cooked through, simmer it for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pipian is a traditional Mexican sauce made with ground seeds and spices. It originated in the state of Oaxaca and is often served with chicken or pork.
Flavor profiles:
- Spicy
- Nutty
- Earthy
- Warm
Serving suggestions:
- Serve the Oaxacan Pipian Rojo with rice or tortillas for a filling and flavorful meal.
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Region: Mexican