Chicken in Pipian Sauce with Peanuts
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Ingredients
  1. 3 lb chicken thighs or whole chicken, cut up
  2. 2 teaspoons salt
  3. 1 teaspoon pepper
  4. 1/2 teaspoon smoked paprika
  5. 1/2 teaspoon cumin
  6. 4 tablespoons olive oil
  7. 2 dried chipotle peppers
  8. 1 Serrano pepper, chopped
  9. 3 cloves garlic, sliced
  10. 4 Roma tomatoes, cored
  11. 1 medium white onion, roughly chopped
  12. 3 1/2 cups of chicken broth
  13. 1/3 cup roasted peanuts
  14. 1/3 cup roasted pepitas ( pumpkin seeds)
  15. 1/4 cup toasted sesame seeds
Instructions
  1. Season the chicken with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin, set aside.
  2. In a large pan preheat 4 tablespoons of olive oil to medium heat for 5 to 7 minutes.
  3. Add the chicken and cook for 5 minutes per side.
  4. You may have to cook in two batches.
  5. Remove from pan and transfer to a large plate.
  6. Remove all but 2 tablespoon of oil from pan.
  7. Reduce heat slightly and add the chipotle peppers and cook for 2 minutes.
  8. Add the Serrano, garlic, tomato and onion.
  9. Cook for 8 minutes, stirring now and then.
  10. Add 2 cups of broth to pan and continue cooking for 5 minutes.
  11. Transfer contents of pan to the blender.
  12. Add the peanuts, pepitas and 1/8 cup of sesame seeds
  13. Secure the lid and using a kitchen towel, hold lid down.
  14. Blend on high until smooth.
  15. Add sauce back to the same pan and cook to medium heat.
  16. Add the remaining broth, taste for salt and pepper.
  17. Add the chicken back into pan.
  18. Cover and cook at a low simmer for 40 minutes.
  19. Let stand for 10 minutes.
  20. Transfer chicken to serving platter, pour sauce over chicken and garnish with remaining sesame seeds.
  21. Serve.
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