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Pollo en Pepitoria Salvadoreño
A rich and savory chicken stew featuring a unique sauce made from ground pumpkin seeds (pepitoria), sesame seeds, and spices.
ð§ ææ
- 2 lbs Chicken pieces(e.g., thighs and drumsticks)
- 1/2 cup Pumpkin seeds (pepitoria)(roasted and unsalted)
- 1/4 cup Sesame seeds(toasted)
- 1 medium Onion(chopped)
- 3 cloves Garlic cloves(minced)
- 2 medium Tomatoes(chopped)
- 2 cups Chicken broth
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 tsp Optional: Pinch of cumin
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper.
- 2
In a blender or food processor, combine roasted pumpkin seeds, toasted sesame seeds, chopped onion, minced garlic, and chopped tomatoes. Add 1/2 cup of chicken broth and blend until a smooth paste forms. If needed, add more broth to achieve a smooth consistency.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 4
Add the blended seed and vegetable paste to the same pot. Cook for 5-7 minutes, stirring constantly, until fragrant and slightly thickened.
- 5
Return the chicken to the pot. Pour in the remaining 1.5 cups of chicken broth. Add cumin if using. Bring to a simmer.
- 6
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- 7
Adjust seasoning with salt and pepper. Serve hot, typically with rice.
ð¡ ããã®ã³ã
- âRoast your own pumpkin seeds for the best flavor.
- âToast sesame seeds lightly to enhance their nutty aroma.
- âThe sauce should be thick but pourable; adjust broth as needed.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of chili powder for a touch of heat.
- Serve with a side of pickled onions.