Chicken in Pipian Sauce with Peanuts

Chicken in Pipian Sauce with Peanuts

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  • 3 lb chicken thighs or whole chicken cut up
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 4 tablespoons olive oil
  • 2 dried chipotle peppers
  • 1 Serrano pepper chopped
  • 3 cloves garlic sliced
  • 4 Roma tomatoes cored
  • 1 medium white onion roughly chopped
  • 3 1/2 cups of chicken broth
  • 1/3 cup roasted peanuts
  • 1/3 cup roasted pepitas pumpkin seeds
  • 1/4 cup toasted sesame seeds


  • Season the chicken with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin, set aside.
  • In a large pan preheat 4 tablespoons of olive oil to medium heat for 5 to 7 minutes.
  • Add the chicken and cook for 5 minutes per side.
  • You may have to cook in two batches.
  • Remove from pan and transfer to a large plate.
  • Remove all but 2 tablespoon of oil from pan.
  • Reduce heat slightly and add the chipotle peppers and cook for 2 minutes.
  • Add the Serrano, garlic, tomato and onion.
  • Cook for 8 minutes, stirring now and then.
  • Add 2 cups of broth to pan and continue cooking for 5 minutes.
  • Transfer contents of pan to the blender.
  • Add the peanuts, pepitas and 1/8 cup of sesame seeds
  • Secure the lid and using a kitchen towel, hold lid down.
  • Blend on high until smooth.
  • Add sauce back to the same pan and cook to medium heat.
  • Add the remaining broth, taste for salt and pepper.
  • Add the chicken back into pan.
  • Cover and cook at a low simmer for 40 minutes.
  • Let stand for 10 minutes.
  • Transfer chicken to serving platter, pour sauce over chicken and garnish with remaining sesame seeds.
  • Serve.
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