Pollo en Pipián Rojo

Ingredients:

1 whole chicken cut into pieces

2 cups of toasted pumpkin seeds

4 ancho chili peppers , seeded and cut into small pieces

2 guajillo chiles seeded and cut into small pieces

2 garlic cloves

1 onion cut into quarters

2 cups of chicken broth

Salt and pepper to taste

Vegetable oil for frying

Instructions:

Heat a large skillet over medium-high heat and add the pumpkin seeds. Toast the seeds, stirring constantly, until golden brown and fragrant. Remove the seeds from the pan and put them in a food processor.

Add the ancho and guajillo chiles to the pan and toast for a few seconds, until fragrant. Remove the chiles from the pan and put them in the food processor along with the pumpkin seeds.

Add the garlic and onion to the pan and fry until golden. Remove the garlic and onion from the pan and put them in the food processor.

Add a cup of chicken broth to the food processor and blend until you have a smooth sauce. Add more broth if necessary to achieve the desired consistency.

Heat a large skillet over medium-high heat and add vegetable oil. When the oil is hot, add the chicken and fry until golden brown on all sides.

Add the red pipián sauce to the pan with the chicken and stir to coat the chicken with the sauce.

Add the remaining cup of chicken broth and season with salt and pepper to taste.

Reduce the heat to medium-low and cook the chicken in the sauce for about 30-40 minutes, until cooked through and the sauce has thickened.

Tips

– For a smoother sauce, you can soak the chiles in hot water for a few minutes before toasting.

– If you can’t find roasted pumpkin seeds, you can toast them yourself in the oven or in a skillet.

– If the sauce is too thick, you can add more chicken broth to thin it out.

– If the sauce is too runny, you can simmer it for a few more minutes to thicken it.