Pollo / Chicken

Pollo en Pipian Rojo

3 1/2 to 4 pound chicken
chicken giblets
1/2 onion, sliced
2 cloves of garlic, peeled
a sprig of parsley
a bay leaf
a little thyme
1 Tbs of salt, or to taste
water to cover

Put the chicken, giblets,
and the rest of the ingredients
into the pan, cover with water,
and bring to a boil.
Lower the flame and simmer the chicken until
it is just tender -- about 40 to 50 minutes.
Let the chicken cool in the broth,
then cut it into serving pieces and set aside.
Strain the broth and reserve it.

6 chiles anchos
hot water

Toast the chiles lightly on a griddle or comal.
When they are cool enough to handle
but still pliable,
slit them open and remove the seeds and veins.
Save the seeds.
Cover the chiles with
hot water and leave them to
soak for 15 to 20 minutes.

1 tablespoon of chile seeds
(or more to taste) well toasted
1/2 stick cinnamon
3 whole cloves
5 peppercorns

Add the toasted, cooled seeds and the spices
to the spice grinder and grind them finely.
Set them aside.

3/4 cup sesame seeds

Toast the sesame seeds well,
until a deep gold color,
in an ungreased pan and set them aside
to cool off a little.
Add the toasted, cooled seeds
to the spice grinder
and grind them very fine.

3 Tablespoons lard
The ground seeds and spices
The soaked chiles
1/2 cup reserved chicken broth
1 clove garlic, peeled
3 cups of the reserved broth

Melt the lard in a large flameproof dish and fry
the ground seeds and spices over a low flame
for about 3 minutes, stirring them constantly.
Transfer the chiles with a
slotted spoon to the blender jar.
Add the broth and garlic and
blend to a smooth puree.
Add the chile puree to the
fried spice mixture in the dish
and let it cook fast for about 5 minutes
stirring constantly.
Add the remaining 3 cups of
reserved broth and let
the sauce continue cooking over a low flame
for about 20 minutes,
or until it thickens and is well seasoned.
Add the cooked chicken, salt to taste,
and let the chicken heat through.
Toast a large avocado leaf,
fresh or dried on a warm comal
or griddle,
grind it finely and add it to the sauce.

This pipian is a deep-red, earthy-looking sauce.
When it is cooked it
should just lightly cover
the back of a wooden spoon.

In Mexico this would be served
with hot tortillas only,
but plain white rice goes very well with it.
It should not be very picante ,
but have just a pleasant afterglow
from the chile seeds.

The sauce can be made
several days ahead if you have
some good chicken broth handy.
The chicken can then be poached
ready and heated through
in the sauce when you are ready to serve.
The sauce freezes extremely well.

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