Sauces & stocks
Chicken in Red Pipián
Chicken in a thick sauce of toasted pumpkin seeds and dried chilies.
Gluten-free
Ingredients
- 150 g pumpkin seeds (pepitas)
- 3 guajillo peppers
- 1 ancho pepper
- 2 tomatoes
- 2 garlic cloves
- 1/2 onion
- 1 teaspoon cumin
- Salt to taste
- 600 g chicken broth
- Cooked chicken pieces
Step-by-step
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- Toast the pumpkin seeds in a pan without burning them and let cool.
- Rehydrate the peppers 10 minutes. Put the pumpkin seeds in the mixing bowl and pulverize 20 sec/speed 9.
- Add the peppers, tomatoes, garlic, onion, cumin and 200 g broth. Blend 1 min/speed 9.
- Pour in the rest of the broth and set 20 min/90°C/speed 2, not letting it boil hard.
- Add the chicken and heat 5 min/90°C/reverse/spoon speed.
- Serve with rice and tortillas.
Tips
- Don't let it boil hard so the sauce doesn't split.
- Strain the sauce if you want it very smooth.
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