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 Guatamalan - Pepian De Pollo
adapted from False Tongues and Sunday Bread by Copeland Marks
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Description
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Ingredients
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- 3 Pounds Chicken -- in large pieces
- 4 Cups Water
- 1 Teaspoon Salt
- 2 Large Tomatoes -- chopped
- 5 Medium Tomatillos -- chopped
- 1 Large Pasilla Chile -- chopped
- 1 Large Guajillo Chile -- chopped
- 1/2 Cup Sesame Seeds
- 1 Tablespoon Squash Seeds -- optional
- 1 Stick Cinnamon
- 2 Teaspoons Red Pepper Flakes
- 1/2 Cup French Bread Crumbs -- moistened with broth
- 1/4 Teaspoon Achiote
- 1 Tablespoon Flour
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Directions
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Cook chicken in 3 cups water with salt for 30 minutes. Cook tomatoes, tomatillos, both chiles in 1 cup water for 10 minutes. Toast sesame and squash seeds, cinnamon stick and hot chile flakes in a dry skillet over low heat for about 10 minutes. Careful not to burn them. Process toasted ingredients to a powder, then add to tomato mixture. Process this mixture to a smooth paste. Add bread, achiote, 2 cups chicken broth and flour. Process this to a smooth paste. Add this sauce to the chicken. Simmer over low heat for 15 minutes or until sauce is a thick red paste. Serve with tortillas or rice.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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