|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chicken with White Nut Sauce |
|
Serves: 4 Print this Recipe(Pollo en Pipian Blanco) Category: Chicken with Chile or Nut Sauces Roberto Santibanez Cervantes of Mexico City and now executive chef of Fonda San Miguel in Austin, Texas, shared this recipe that he created. The cloak of creamy pipian sauce on the chicken is made of lightly toasted almonds and sesame seeds along with other herbs and spices. Serve the chicken with fresh salsa and black beans. 4 skinless chicken breast halves on the bone 1 medium carrot, scrubbed and thickly sliced (do not peel) 1/2 medium onion, thickly sliced 4 cloves garlic (large), sliced 1 rib celery, thickly sliced 1 sprig parsley 1 bay leaf 1 teaspoon salt or to taste 3/4 cup slivered almonds 1/4 cup sesame seeds 2 allspice berries, or 1/8 teaspoon ground allspice 1 whole cloves 8 fresh mint leaves 1 jalapeño pepper, seeded, veins removed, and coarsely chopped 1 tablespoon olive oil or vegetable oil 1 to 2 jarred pickled jalapeño peppers (en escabeche), seeded and finely diced 6 to 8 pitted green olives, thinly sliced 1 tablespoon drained capers 1. In a large saucepan, put the chicken, carrot, onion, half of the garlic, celery, parsley, bay leaf, and 1/2 teaspoon of the salt. Add water to cover and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer 20 minutes. Reserve off heat in the broth. 2. Meanwhile, in a medium dry skillet, over medium heat, lightly toast the almonds, stirring constantly, until fragrant and just beginning to brown, about 2 minutes. Transfer to a blender or food processor. In the same skillet toast the sesame seeds in the same way. Add to the blender with the almonds. Add the remaining garlic, allspice, clove, mint, and fresh jalapeño. Pour in 1 cup of the reserved chicken broth. Blend to a smooth purée. 3. Heat the oil in a large saucepan over medium heat. Slowly add the sauce (so it doesn't splatter), cover and cook, stirring frequently, about 8 minutes to blend flavors. The sauce will thicken as it cooks, so stir in about 2 more cups (strained) chicken broth, a little at a time, to reach a consistency that coats the back of a wooden spoon. Stir in the olives, capers, and pickled jalapeños. 4. Meanwhile, de-bone the chicken breasts and stir chicken pieces into the sauce. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Spiced Chicken Shredded Chicken in Green Sauce Minced Spicy Chicken Grilled Chicken Skewers Sautéed Chicken Livers with Green Onions Grilled Chicken Breasts with Ancho Chile Sauce Grilled Chicken in Red Chili Sauce with Zucchini and Corn Baked Chicken with Mushrooms and Ancho Chile Chicken with Chipotle Chiles and Tequila Sautéed Chicken with Chipotle Chile Sauce Grilled Chicken with Red Chile and Orange Sauce Sautéed Chicken with Pasilla Chile Sauce Chicken with Poblano Cream Sauce Baked Chicken with Serrano Chile Cream Sauce Sautéed Chicken with Almond Sauce Baked Chicken with Pecans Chicken with White Nut Sauce Chicken with Black Bean and Avocado Salsa Chicken and Corn with Fiery Cilantro-Mint Sauce Chicken with Poblano Chiles, Sour Cream, and Cheese Chicken in Roasted Tomato Sauce Chicken with Portobello Mushrooms Grilled Chicken with Cactus Chicken Thighs with Onions and Nutmeg Chicken Mazatlán Chicken Tampico with Mayonnaise and Olives Chicken, Ticul Style Fried Chicken, Sonora Style Plaza Chicken from Morelia Lime Chicken Chicken in Tangerine Sauce Chicken with Tamarind Braised Chicken with Prunes Chicken for a King Chicken in Its Own Juice Drunken Chicken Chicken Breasts with Yucatán Green Seasoning Paste Chicken Breasts with Pumpkin Seed Crust Rolled Chicken Breasts with Spinach Rolled Chicken Breasts with Poblano Chiles and Goat Cheese Stuffed Chicken Breasts with Black Bean Sauce Chicken with Red Chile Steamed in Foil Chicken, Pibil Style Chicken in Mole Sauce from Puebla Chicken in Oaxacan Red Mole Chicken in Oaxacan Green Mole with White Beans Chicken Breasts with Yellow Mole Bride’s Mole with Chicken Papantla-Style Mole Sauce with Chicken Chicken and Green Chile Stew Chicken, Mushrooms, and Red Pepper Stew Chicken Stew, Chiapas Style Chicken Stew with Chiles and Spices Chicken Tinga Oaxacan Toasted Corn Stew with Chicken and Pork Chicken, Aguascalientes Style Basic Cooked Turkey Breast Turkey Cutlets with Almond Crust Yucatán Spiced Turkey Cutlets Turkey with Mushrooms and Tomatillos Turkey with Creamy Green Pumpkin Seed Sauce Turkey in Spiced Vinegar Sauce Turkey Stew Turkey and Hominy Stew Turkey Meat Loaf Yucatán Cold Spiced Turkey Yucatán Stuffed Turkey Breast with White Sauce Braised Duck for Tacos Duck Breasts with Blackberry Sauce Duck Breasts with Poblano Chile Duck in Green Pumpkin Seed Sauce Cornish Hens Roasted with Chili Rub Cornish Hens with Fiery Cilantro-Mint Sauce Quail with Corn and Cucumber and Jalapeño Salsa Quail with White Beans * Poultry Roasted Whole Turkey with White Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
