Ingredients Jump to Instructions ↓

  1. For the Chicken:

  2. 4 chicken legs and thighs

  3. 3 cloves garlic

  4. 4 tablespoons chopped cilantro

  5. zest and juice of 2 limes

  6. 4 ounce vegetable oil

  7. 2 jalapeños or poblanos (depending on how spicy you want it)

  8. salt and pepper

  9. For the Pipian Rojo:

  10. 1 medium onion, diced

  11. 1 jalapeño

  12. 2 cloves garlic

  13. 1/2 cup pumpkin seeds

  14. 2 Ancho chilies

  15. 2 tablespoons chopped cilantro

  16. 3 cups chicken stock

  17. 2 tablespoons vegetable oil

  18. 3 limes, juice

Instructions Jump to Ingredients ↑

  1. For the Chicken:

  2. With a boning knife remove the leg and thigh bone leavingthe meat and skin intact and gently pound to even it out (hence "uninflated")

  3. Mix all the rest of the ingredients in a blender and marinate chicken for15-20 minutes.

  4. Grill skin side down till skin is crisp and turn. Cook for 8-12 minutes oruntil chicken is just done.

  5. For the Pipian Rojo:

  6. In a medium pot add the oil until hot and add the onion,jalapeño, garlic and pumpkin seeds. Saut until seeds and onion are juststarting to brown and add the Ancho chiles and chicken stock.

  7. Simmer 1/2 hour or so, then add cilantro and lime juice.

  8. Put the sauce in a blender and pure until very fine (add more stock if toothick). Season with salt and pepper and keep warm, not hot.

  9. When the chicken is done on the grill, plate up and ladle Pipian Rojo overtop.

  10. Serve with Spanish rice and a margarita.


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