Pollo En Pipian Recipe

Prepare and Season

Pat the chicken drumettes dry with paper towels. Using a sharp knife, push the meat down toward one end to create a lollipop shape if needed. Season evenly with 1.5 tsp kosher salt and 0.5 tsp ground black pepper. Let rest at room temperature for 15 minutes while you prepare the sauce and rice.

Cook the Chicken

Preheat oven to 425°F (220°C). Heat 2 tbs vegetable oil in an ovenproof skillet over medium-high heat until shimmering. Add the chicken lollipops, browning on all sides, about 2–3 minutes per side, turning carefully to get color without burning. Transfer skillet to the oven and roast until internal temperature reaches 165°F (74°C), about 12–15 minutes depending on size. Alternatively, shallow-fry in 1/4 inch oil over medium heat until cooked through and crisp, 10–12 minutes. Remove and keep warm.

Prepare Chiles

Remove stems and seeds from the ancho and pasilla chiles. Wipe with a damp towel. In a dry skillet over medium heat, toast each chile lightly, pressing with a spatula and turning frequently until fragrant but not burned, about 20–30 seconds per side. Transfer to a bowl and cover with 1 cup hot water; let soak 20 minutes to soften. Reserve soaking liquid.

Toast Seeds and Nuts

In the same skillet, add 2 tbs vegetable oil. Toast the pumpkin seeds (0.75 cup), almonds (0.5 cup), peanuts (0.5 cup), and sesame seeds (2 tbs) in batches until golden and aromatic, 3–5 minutes per batch. Remove each toasted batch to a paper towel-lined plate to cool slightly.

Char Vegetables

On a comal or skillet over medium-high heat, char the tomatoes (2–3), quartered onion (0.5 cup), and garlic cloves (3) until blackened in spots and softened, about 6–8 minutes total, turning to achieve even char. Peel the garlic if desired.

Blend the Sauce

Add the softened chiles (drained, reserving some soaking liquid), toasted nuts/seeds, charred tomatoes, onion, garlic, 2 torn corn tortillas, 0.5 tsp ground cumin, 0.25 tsp ground cinnamon, and 1.5 cups chicken stock into a blender. Blend in batches to a smooth sauce, adding reserved chile soaking liquid a tablespoon at a time to reach a thick but pourable consistency (about 0.5–1/2 cup additional liquid as needed). If using, add 0.5 oz chopped Mexican or dark chocolate. Taste and season with 1 tsp kosher salt, 0.25 tsp black pepper, and 1 tsp fresh lime juice if desired.

Finish the Pipian

Transfer blended sauce to a saucepan over low-medium heat. Simmer gently, stirring frequently, for 10–12 minutes to deepen flavors and thicken slightly. Adjust seasoning. If sauce is too thick, thin with up to 1/2 cup more chicken stock. Keep warm until ready to serve.

Rinse 1 cup long-grain rice under cold water until runoff is mostly clear. In a saucepan, heat 1 tbs vegetable oil over medium heat. Add 0.25 cup finely chopped onion and 1 minced garlic clove; sauté until translucent, about 2 minutes. Add the drained rice and cook, stirring, 2–3 minutes until lightly toasted. Add 1.5 cups chicken stock, 0.5 tsp kosher salt, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let steam covered 5 minutes, then fluff with a fork.

Warm the 8 corn tortillas on a hot skillet or comal for 20–30 seconds per side until pliable and lightly toasted. Brush with 1 tbs melted butter or oil if desired and keep covered with a clean towel to stay warm.

For plating, spoon a generous ladle (about 1/3–1/2 cup) of warm pipian sauce onto each plate. Place 3 chicken lollipops per plate over the sauce. Serve rice on the side (about 1/2 cup per serving). Garnish with toasted pumpkin seeds (2 tbs total divided), toasted sesame seeds (1 tsp), cilantro sprigs, and lime wedges. Serve the warm corn tortillas stacked alongside so diners can make small tacos with the chicken and sauce.