Servings: 6-8 / Prep time: 15 mins / Cook time: 1 hr 10 mins

Chicken in red pipian

Ingredients

  • 2 Chicken thighs
  • 2 Chicken legs
  • 1 Chicken breast bone-in; halved
  • 8 cups Water
  • 1 Whole onion
  • 1 Head of garlic halved
  • 2 Celery ribs halved
  • 2 Carrots, peeled and roughly cut
  • 1 Leek, white part only
  • 1 Epazote spring (optional)
  • 3 Parsley springs
  • 3/4 cup Toasted sesame seeds
  • 3/4 cup Toasted peanuts; unsalted
  • 3/4 cup Pepitas (pumpkin seeds); shelled and toasted
  • 1 jar Mölli Acapulco Marinade
  • 3 cups Chicken broth (from cooking the chicken)
  • 1 tbsp Oil

Directions

  1. In a large pot, brown the chicken on all sides, add the onion, garlic, celery, carrots and leek; and cook for 2 more minutes. Add the water, bring to a boil and add the epazote and parsley. Cook for 1 hr under medium-low heat. Remove from heat but keep warm.
  2. Add Acapulco marinade, sesame seeds, peanuts and pumpkin seeds to a blender with 1 cup of the chicken broth, and process until smooth. Heat the oil in a large saucepan, add the Acapulco mixture and saute over low heat for 5 minutes. Add the rest of the chicken broth and let cook for 10 more minutes. Season with salt.
  3. Add cooked chicken to the red pipian sauce and let cook over medium-low heat for another 5 minutes. Serve with a side of white rice and warm corn tortillas. Provecho!