Name: Pumpkin-Seed Sauce with Chicken (Pepián con Pollo)
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 teaspoon salt, or to taste; 6 large garlic cloves; 2 teaspoons dried Oaxacan oregano or ½ teaspoon dried Mexican oregano, crumbled; 2 cups homemade chicken stock; Five 6-inch sprigs fresh epazote or 2 tablespoons dried, crumbled; 6 tablespoons lard (preferably home-rendered) or vegetable oil; Salt and freshly ground black pepper; 4 jalapeño or serrano chiles; One 3½-pound chicken, cut into serving pieces; 8 whole cloves, or ¼ teaspoon ground; 8 allspice berries; 2 cups (8 ounces) hulled pumpkin seeds, plus a few more for optional garnish

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Pepianes or pipianes are among the oldest of the pre-Hispanic main-dish sauces. In ancient times they were made with pumpkin seeds, but a modern pepián may contain some other type of seed or nut for thickening. This version typifies the uses of a simple pepián with cooked meats. You can try it also with the plain shredded chicken.