Pepián de Pollo en Mole (Chicken Pepián in Mole Sauce)
Chicken Pepián in Mole Sauce (Pepián de Pollo en Mole) is a traditional Guatemalan dish that combines the rich flavors of pepián and mole sauces to create a delicious and comforting meal.
Ingredients
- 2 lbs chicken, cut into pieces
- 1 onion, chopped
- 3 tomatoes, chopped
- 4 garlic cloves, minced
- 1 bell pepper, chopped
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Toast the pumpkin seeds, sesame seeds, and dried chilies in a dry skillet until fragrant.
- Transfer the toasted seeds and chilies to a blender and add the cumin, coriander, cloves, cinnamon, and 2 cups of chicken broth. Blend until smooth.
- Season the chicken pieces with salt and pepper, then brown them in a large pot over medium heat. Remove the chicken and set aside.
- In the same pot, sauté the onion, garlic, tomatoes, and bell pepper until softened.
- Return the chicken to the pot and pour in the blended seed and chili mixture, along with the remaining chicken broth.
- Simmer the chicken pepián in mole sauce for 45 minutes to 1 hour, until the chicken is cooked through and the sauce has thickened.
- Serve the chicken pepián in mole sauce with rice and tortillas.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Blender Skillet
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serving suggestions: Serve with rice and warm tortillas.
Tips & tricks
Tips: Adjust the spiciness of the dish by adding more or fewer dried chilies to the sauce.
Cost
$20