Chicken Pipian With Garlic Rice & Beans

This is considered the signature dish of Antigua, Guatemala. I liken it to Mexican mole, only Chicken Pipian is a red sauce whereas mole is much darker. We had our fill of it when visiting this beautiful city and I was destined to learn how to make it. The recipes vary. Here is mine. It’s a bit labor intensive, but worth the time and if you love being in the kitchen as I do, you will enjoy every minute of the preparation.

MISE EN PLACE

INGREDIENTS:

• 3 Lbs. of chicken (I used chicken thighs)
• 4 Cups of chicken bone broth
• 3 Tsp. salt
• 1 Small chayote or Mexican calabaza, diced in 1 inch pieces
• 
• 5 Medium to Large roma tomatoes
• 2 Small to medium tomatillos (remove husks and wash well)
• 2 Small yellow onions (leave skin on)
• 6 Large garlic cloves (leave skin on)
• 1/3 Cup sesame seeds
• 1/3 Cup shelled pumpkin seeds also known as pepitas
• 1/4 Tsp. red pepper flakes
• 1 Large dry Pasilla chile (or also known as chile negro), cut open and seeds taken out.
• 2 Dry Guajillo chiles, cut open and seeds taken out.
• 2 Dry Ancho chiles, cut open and seeds taken out.
• 3 Corn tortillas
• 1/2 Tsp achiote powder
• 1 Tsp black pepper

INSTRUCTIONS:

• Salt and pepper the chicken on both sides and brown in 1 tablespoon of olive oil in a large pan that has a lid.
• Add the chayote or calabaza and the 4 cups of broth and the 3 teaspoons of salt. Cover and simmer to almost done. (Many recipes call for the chicken to be cooked fully and then they pour the sauce over it. I like to finish the chicken simmering in the sauce.)
• While the chicken is cooking put the tomatoes, tomatillos, onions and garlic in a large non stick pan and begin charring them on med high heat. Keep turning to char on all sides. When they soften and have bits of char on all sides, remove them from the pan and put on a tray to cool.
• While you are roasting the vegetables, in a shallow non stick medium size pan, toast the sesame seeds and pepitas over medium heat. When you smell the aroma of the seeds, put them in a blender.
• In that same pan, on medium high heat, toast the dry chiles, turning often. Remove when you begin to smell the aroma of the chiles. Put them in the blender with the toasted seeds.
• In that same pan on medium high heat, toast the corn tortillas until they begin to show a golden brown color. The idea is to dry then out. Once done, tear them in pieces and add to the blender.
• Blend all the ingredients in the blender to a powdery substance. Add two cups of the chicken broth and continue blending. Set the mixture aside in a large bowl.
• Without rinsing the blender, take the core out of the tomatoes and tomatillos. Cut the onions on both sides and then in half. Take the skin off. Peel the garlics. Place all of the vegetables and the cooked chayote or calabaza  in the blender and liquefy to a smooth sauce. Salt and pepper to taste.
• Add the sauce and achiote powder to the chiles mixture and blend well.
• Remove the chicken from the pan and pour the broth into a container. Use the broth for the rice recipe below. 
• Place the chicken back in the pan and cover with the pipian sauce. Cover the pan and simmer until the chicken is done registering 165 degrees F.  with a food thermometer.
•  Sprinkle toasted sesame seeds over the sauced chicken.

Serve with garlic rice & beans:

INGREDIENTS:

• 1 Cup of long grain rice
• 1 Tbsp. olive oil
• 3 Large garlic cloves passed through a garlic press
• 1 15.5 oz. can of pinto beans rinsed and drained. (You can also use corn instead of beans)
• 2 Tsp. kosher salt
• 2 Cups of chicken broth

INSTRUCTIONS:

• Stir fry the rice with the olive oil in a pot that has a lid until most of the grains are opaque and not translucent.
• Add the garlic and stir until fragrant, no more than 30 seconds.
• Add the broth and beans and stir to combine.
• Bring to a boil, cover and then lower to simmer
• Cook for 30 minutes without lifting the lid.
• Fluff with a fork and serve.