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Diana Kennedy's Pollo en Pipian Rojo (Chicken in red sesame sauce)

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Joined: Dec 14, 2005


Posted to Thread #26341 at 6:37 pm on Jul 13, 2014


from The Cuisines of Mexico by Diana Kennedy,

1 3 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
5 peppercorns
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 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.

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