Monday, October 02, 2006

Frida Kahlo's Chicken in Pipian Sauce

Hey, everyone! I hope the DOTD knitting is well on its way. I'm giving Kristi a break from recipe acquisition. I don't have a MIL who's an expert Hispanic cook, but I do have a copy of the cookbook, Frida's Fiestas: Recipes and Reminiscences of Life with Frieda Kahlo, by Guadalup Rivera and Marie-Pierre Colle (Clarkson Potter, copyright 1994). There's an entire chapter on Day of the Dead. The publisher of the book has given us permission to publish a recipe from that chapter here:

Chicken in Pipian Sauce
2 chickens, cut into parts
6 cups water
2 carrots, cut in half lengthwise
1 onion, quartered
2 garlic cloves
1 bay leaf
1 celery stalk
2 parsley sprigs
4 teaspoons salt
4 black peppercorns

1 cup sesame seeds
1 cup blanched almonds
1 tablespoon corn oil or lard
2 teaspoons powdered chicken bouillon
6 guero chiles
3/4 cup olives
2 teaspoons capers

Cook the chicken with the water, vegetables, and seasonings in a large saucepan until tender. Strain, reserving the broth. Skin and bone the chicken.

To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly. Puree the sesame seeds with the almonds and 2 cups of the chicken broth. Heat the oil, add the blended mixture, and cook for 5-8 minutes, until thickened. Add 2-3 more cups of the broth and the chicken bouillon and simmer for 5 minutes more. Add the chiles, olives, capers, and chicken. Simmer for 10 minutes more and serve piping hot.

Sounds perfect for a fall meal, doesn't it?


Blogger Terri said...

That sounds fabulous! Thanks for going to all the trouble to get permission to post it.

11:04 AM  

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