Some cosmetic changes in preparation for larger site changes in the works.
Diana Kennedy's Pollo en Pipian Rojo (Chicken in red sesame sauce)
Joined: Dec 14, 2005
Posted to Thread #26341 at 6:37 pm on Jul 13, 2014
POLLO EN PIPIAN ROJO (CHICKEN IN RED SESAME SEED SAUCE)
from The Cuisines of Mexico by Diana Kennedy,
1 3½ to 4 lb. chicken
The chicken giblets
1/2 onion sliced
2 cloves garlic peeled
1 sprig of parsley
1 bay leaf
A little thyme
1 tablespon salt (I used less)
Water to cover
For the sauce:
6 chiles anchos
1 tablespoon chili seeds well toasted
1/2 inch stick of cinnamon
3 whole cloves
3/4 cup sesame seeds
3 tbs. Lard (I used duck fat)
1/2 cup of the reserved chicken broth
1 clove garlic peeled
3 cups reserved broth
1 avocado leaf
Put the chicken, giblets and all other ingredients in a pan, cover with water and bring to the simmer. Lower the flame and simmer gently the chicken is just cooked. Let it cool in the broth, then cut in serving pieces. Strain of the broth and setaside.
Toast the chilies lightly on a griddle or comal, slit them and removed the seeds and veins. Reserve the seeds. Cover the chilies with hot water and leave them to soak for 15 - 20 minutes.
In a spice grinder, add the toasted cooked seeds and the spices together and grind fine.
Toast the sesame seeds in a dry pan until they are deep gold in color. Grind finely in the spice grinder and add to the spice mixture.
In a flameproof serving dish, melt the lard and fry the ground seeds and spices over low heat for a few minutes, stirring constantly.
With a slotted spoon, put the soaked chillies in a blender with ½ cup of the reserved chicken broth and the garlic and blend to a smooth puree.
Add the puree to the fried spice mix and cook, stirring, for about 5 minutes.
Add the 3 cups broth and let the sauce continue cooking over low flame for around 20 minutes, or until it thickens and is well seasoned.
Add the chicken, warm it through.
Toast the avocado leaf on a hot plate or comal briefly, grind it with a mortar and pestle and add it to the sauce.
In Mexico this would be served with hot tortillas only, but plain white rice goes very well with it.
Other messages in this thread:
- 26341. Tried some new (for me) Mexican-inspired recipes this weekend. I don't know if I would combine them - Joe - 6:34pm on 07/13/14 (36)
- Grand Marnier Margaritas. Equal parts Grand Marnier, fresh lime juice and tequila, - Joe - 6:34pm on 07/13/14
- This is how John makes them and in fact we just had one last - orchid - 7:50pm on 07/13/14
- Yum. we originally got it from a Grand Marnier ad insert in Bon Appetit many years ago. - Joe - 7:53pm on 07/13/14
- You know, I think that is exactly where I found it. Whatever, it works! [NT] - orchid - 8:16pm on 07/13/14
- This is how I drink mine too. Love it. [NT] - MariaDNoCA - 8:40pm on 07/13/14
- sounds wonderful. I made Palomas for bookclub night. nice change from margarita. ruby red - AngAk1 - 12:19am on 07/17/14
- Hamachi Ceviche with Avocado on Fried Wontons [NT] [LINK] - Joe - 6:35pm on 07/13/14
- Yum, this sounds delish! [NT] - Dawn_MO - 12:40am on 07/15/14
- Blue Corn Chiles Rellenos with Chipotle Sauce - Joe - 6:36pm on 07/13/14
- Oh Yum! This is going straight on my to make list. Thanks [NT] - orchid - 8:19pm on 07/13/14
- This was the hit of the evening. [NT] - Joe - 8:55pm on 07/13/14
- I don't believe I'm going to be able to get the blue cornmeal but - orchid - 9:39pm on 07/13/14
- Yes, yellow cornmeal would be fine, just not as trendy. [NT] - Joe - 10:48pm on 07/13/14
- Diana Kennedy's Pollo en Pipian Rojo (Chicken in red sesame sauce) - Joe - 6:37pm on 07/13/14
- Joe, with all the ancho and chili seeds, was this pretty hot? [NT] - cheezz - 7:39pm on 07/13/14
- Not very. I think the chiles I had were very mild. They're dried poblanos, so they can vary. [NT] - Joe - 7:50pm on 07/13/14
- I love the flavor of poblano, too. Where do you get avocado leaves? - cheezz - 9:24pm on 07/14/14
- Oh, yes. I meant to ask that also. [NT] - orchid - 9:31pm on 07/14/14
- From my tree. This is the first time I toasted a leaf and ground it. It had a nice flavor but - Joe - 9:39pm on 07/14/14
- I was at the nursery yesterday and almost plucked one off a baby tree :) [NT] - cheezz - 3:31pm on 07/15/14
- I'm confused with the chili seeds. Does it mean the dried seeds - orchid - 8:40pm on 07/13/14
- Yes, the seeds you take out of the toasted chiles. You save 1 Tbs. of them (or more if you like) - Joe - 9:00pm on 07/13/14
- Yep, clear as mud LOL So you used the heart shaped dried chili's right? [NT] - orchid - 9:33pm on 07/13/14
- Yes. The package says "Chile Pasilla-Ancho." [NT] - Joe - 10:48pm on 07/13/14
- I've made this; it is very good. Nice menu Joe. [NT] - CathyZ from Kauai - 3:56pm on 07/14/14
- Thanks Cathy. And it made a lot of sauce. I bought a pack of 5 drumsticks to add to the leftover - Joe - 4:35am on 07/15/14
- Jicama Salad - Joe - 6:37pm on 07/13/14
- Julia's Cinnamon Toast flan - Joe - 6:38pm on 07/13/14
- **sigh** gosh I love flan so much! Yummy! [NT] - MariaDNoCA - 11:57pm on 07/13/14
- It's more of a bread pudding, but really really good. [NT] - Joe - 1:58am on 07/14/14
- Is it time we had a Mexican thread? [NT] - Marg CDN2 - 11:43pm on 07/14/14
- Yes please. Pssst...I was born and raised in Arizona and I really - orchid - 11:49pm on 07/14/14
- Orchid, do you know Homesick Texan's site? I love her recipes & books. [NT] - Traca - 1:46am on 07/15/14
- No, I haven't but I just took a look and it will be fun looking around - orchid - 11:37am on 07/15/14
- Traca, I really spent some time this afternoon looking at her site - orchid - 10:55pm on 07/15/14
- YAY! My Cook the Book group covered her first book and discovered some terrific winners. Here's the - Traca - 1:18am on 07/16/14