RCI-MT.004.0637.001
Pepian en Pollo
It serves 4-6 people and normally takes 1 hour to prepare. Serve with or without rice.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bunch cilatro1 unitwhole stalk, uncut
- potatoes (lemon-lime size)10 small
- lb pollo - legs3 unitthighs and breasts (will need longer cooking time d/o thickness of pieces!)
- 4 cups
- plum tomatoes4 unitunpeeled
- Onion1 unitwhite quartered
- garlic cloves- whole2 unit
- chiles guac (dried red2 unitlarge)
- chiles pasas (dried blackish)2 unit
- 1/2 cup
- T flour2 unit
Method
1
Place the plum tomatoes and onion on a dry comal or heavy skillet over medium-high heat and char them on all sides, turning occasionally, until they are blackened in spots and softened. This roasting process develops the deep, smoky foundation of the pepian sauce.
12 minutes
2
Transfer the charred tomatoes and onion to a blender and add the chopped cilantro along with a small splash of water. Blend until a thick, smooth sauce forms.
3 minutes
3
Pour the blended sauce through a medium-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible and discard any solids. Set the strained sauce aside.
3 minutes
4
Heat a large, heavy-bottomed pot over medium heat and pour in the strained sauce, cooking it dry while stirring constantly until it darkens slightly and thickens, about 5 to 7 minutes. This step is critical for concentrating and deepening the flavor.
7 minutes
5
Add the measured water to the pot, stirring to fully incorporate it into the cooked sauce base. Bring the mixture to a gentle simmer.
4 minutes
6
Add the chicken pieces to the simmering sauce, ensuring they are mostly submerged, and cook over medium-low heat until the chicken is fully cooked through and tender. The sauce should thicken and cling to the chicken as it cooks.
35 minutes
7
Taste the pepian and adjust seasoning as needed, then remove from heat and let rest for 5 minutes before serving. Garnish with additional fresh cilantro and serve alongside rice or warm tortillas.
5 minutes