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Pipián rojo
Chicken in red pumpkin seed sauce
Pipián rojo: Puebla and Tlaxcala chicken in a red pumpkin-seed, sesame and guajillo sauce
At family fiestas in Tlaxcala and the Puebla countryside, pipián rojo is the brick-red cousin of the green version, thick with toasted pumpkin seeds and sesame and coloured with guajillo and ancho chiles. Chicken pieces are poached first, and their broth loosens the sauce so it clings like velvet. It tastes earthy, nutty and only gently hot, and is served with red rice and stacks of tortillas. Chef's tip: toast the seeds and sesame separately, because sesame burns in half the time.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
For the pipián
- 4 dried guajillo chilesstems and seeds removed
- 2 dried ancho chilesstems and seeds removed
- 2 ⅞ oz hulled pumpkin seeds
- 1 ⅜ oz sesame seeds
- 1 tomatoroasted
- 1 ⅛ in cinnamon stick
- ¼ tsp ground cumin
- 1 tsp sugar
- 2 tbsp vegetable oil
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Put the 2 ⅝ lb bone-in chicken thighs and drumsticks, ½ white onion, 2 cloves garlic and half the 1 tsp salt in a pot with the 6 ¼ cups water. Bring to a simmer, skim, and poach gently for 30–35 minutes until the thickest piece reads 165°F near the bone. Lift out the chicken and keep 750 ml of the broth.
35 minStep 2: Meanwhile, toast the 4 dried guajillo chiles and 2 dried ancho chiles on a dry comal for 15–20 seconds a side until pliable and fragrant, then soak in hot water for 15 minutes.
16 minStep 3: Toast the 2 ⅞ oz hulled pumpkin seeds in a dry pan over a medium-low heat for 4 minutes until they pop; tip out. Toast the 1 ⅜ oz sesame seeds for 1–2 minutes until golden. Brown seeds are fine here, but burnt ones are not, so don't walk away.
6 minStep 4: Blend the drained chiles, seeds, sesame, 1 tomato, 1 ⅛ in cinnamon stick, 2 whole cloves, 3 allspice berries, ¼ tsp ground cumin and 500 ml of the broth for 2–3 minutes until very smooth.
3 minStep 5: Heat the 2 tbsp vegetable oil in a wide pan over a medium heat, pour in the sauce and fry, stirring, for 5 minutes until it darkens. Thin with the remaining broth, add the 1 tsp sugar and the rest of the 1 tsp salt, and simmer gently for 10 minutes.
15 minStep 6: Add the chicken and simmer 5 minutes more, spooning sauce over, until hot through. Serve with red rice and tortillas.
5 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pipián rojo take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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