This was the bangin main course for the Friday Family Meal. We had under-counted months prior estimating that there would be 60 folks at dinner. But low and behold, Telesh and Lizzie made enough to serve all 79 hungry appetites.
CHICKEN PIPIAN
Serves approx. 5 people.
Serve with rice, and tortillas.
VEGETARIAN version: substitute tempeh for the chicken.
1 whole chicken
5 tomatoes roasted
5 small green tomatoes/tomatillos
1 cinnamon stick roasted
3 cloves
2 handfuls raw pumpkin seeds, lightly toasted
2 handfuls sesame seed, lightly toasted
3 California (for color, red, long dry)
1) Slow roast on the comal or cast iron skillet: tomatoes, tomatillos, cinnamon, cloves, pumpkin and sesame seeds.
Separately boil [California] chiles.
2) Sautee the chicken with a little salt, while roasting the ingredients.
3) Once everything has been toasted then you put it all in the blender. Be careful because since things are hot the blender has a lot of pressure. YOu will need to slowly add water while the all the stuff is in the blender. Depending on how thick you want the sauce. I think you will use 1 cup of water in total.
4) Once you have the right consistency you pour it over the chicken and let it simmer to a boil for approximately 20 min.
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