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Pipian

Time 45 minutes
Yields Serves 8
Pipian
1

Place chicken pieces in Dutch oven. Add water to almost cover and 1 1/2 teaspoons salt. Cover and cook until chicken is just done, about 25 minutes. Set aside. (If there is much liquid, drain it off.)

2

Combine tomatoes, onion, peppers, pepitoria, sesame seeds, cinnamon stick, chocolate, achiote paste, chicken stock, 1 teaspoon salt and clove. Bring to boil and simmer 15 minutes. Remove from heat. Blend in a food processor or blender and strain through medium sieve. Taste for seasoning. Sauce should not be too thick or too thin. Set aside.

3

When ready to serve, add vermouth to chicken in pot. Simmer 3 minutes, then add sauce and cook 5 minutes longer.

Pepitoria is available at Latino markets.

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