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Pipian, another way to eat pumpkin
Posted By Ben On December 2, 2008 @ 11:14 am In Main Dishes,Salsas and Sauces | 16 Comments
Pollo en pipian
Makes enough sauce for 6 pieces of chicken
For this recipe you will need:
- 6 pieces of chicken legs (tighs or drumsticks or both)
- 2 cups pumpkin seeds, roasted and processed to a fine powder
- 2 leaves fresh Romain lettuce
- 1/2 lb tomatillos, cut in quarters
- 1 poblano pepper, cleaned and diced
- 1 small onion, diced
- 3 garlic cloves
- 1 cinnamon stick
- 1 tsp ground cumin
- salt and pepper to taste
- chicken broth
- Season chicken legs and fry in 2 TBS of olive oil until golden brown, about 5 minutes each side.
- In a blender throw together lettuce, tomatillos, poblano pepper, onion, garlic, cinnamon and cumin with just enough chicken broth to blend all the ingredients into a thick sauce.
- Pour sauce over the chicken once this is brown. Bring to a boil and reduce heat to low.
- Season to taste and simmer for 25 minutes or until the chicken is thouroughly cooked.
- Garnish with chopped roasted pumpkin seeds and serve with Mexican rice.
There you have it. Another delicious and popular Mexican mole that doesn’t require as many ingredients as the traditional poblano mole.
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