Pepián de Pollo Amarillo
A rich and flavorful chicken stew, Pepián de Pollo Amarillo is a variation of the national dish, distinguished by its vibrant yellow hue derived from toasted seeds and spices. It's a comforting and aromatic dish often served during celebrations and family gatherings.
🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in, skin-on (thighs and drumsticks recommended))
- 4 medium Tomatoes(quartered)
- 250 g Tomatillos(husks removed, rinsed)
- 1 medium Onion(quartered)
- 4 cloves Garlic cloves
- 1/4 cup Sesame seeds
- 1/4 cup Pumpkin seeds (pepitas)
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Anise seeds
- 3 whole Cloves
- 1 2-inch piece Cinnamon stick
- 2 dried Dried guajillo chilies(stems and seeds removed)
- 1 dried Dried ancho chilies(stem and seeds removed)
- 4 cups Chicken broth
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Toast the sesame seeds, pumpkin seeds, coriander seeds, cumin seeds, anise seeds, cloves, and cinnamon stick in a dry skillet over medium heat until fragrant. Be careful not to burn them. Remove from skillet and set aside.
- 2
In the same skillet, roast the tomatoes, tomatillos, onion, and garlic until softened and slightly charred. Add the dried guajillo and ancho chilies and toast for about 30 seconds until fragrant, then remove from heat.
- 3
Soak the toasted chilies in hot water for about 15 minutes until softened. Drain and discard the soaking water.
- 4
Combine the toasted seeds and spices, roasted vegetables, and rehydrated chilies in a blender. Add about 1 cup of chicken broth and blend until a smooth paste forms. You may need to do this in batches.
- 5
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and sear until golden brown on all sides. Remove chicken and set aside.
- 6
Pour the blended seed and vegetable paste into the same pot. Cook, stirring constantly, for about 5-7 minutes until it darkens slightly and becomes fragrant.
- 7
Return the chicken pieces to the pot. Add the remaining 3 cups of chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender and cooked through.
- 8
Season with salt and pepper to taste. Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓Toasting the seeds and spices is crucial for developing the deep flavor of Pepián.
- ✓Adjust the number of chilies to control the spice level.
- ✓For a smoother sauce, you can strain the blended paste before adding it to the pot.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pepián can also be made with beef or pork.
- Some recipes include a small amount of masa harina to thicken the sauce.