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Pollo Desinflado Asada with Pipian Rojo




Source of Recipe


Chef2Chef Newsletter 02/27/04


Recipe Introduction


Translation: Uninflated grilled chicken with red seed sauce


List of Ingredients




For the Chicken:

4 chicken legs and thighs
3 cloves garlic
4 Tbsp. chopped cilantro
Zest and juice of 2 limes
4 oz vegetable oil
2 jalapenos or poblanos (depending on how spicy you want it)
Salt and pepper

For the Pipian Rojo:

1 medium onion, diced
1 jalapeno
2 cloves garlic
1/2 cup pumpkin seeds
2 Ancho chilies
2 Tbsp. chopped cilantro
3 cups chicken stock
2 Tbsp. vegetable oil
3 limes, juice only

Recipe



For the Chicken:

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

Mix all the rest of the ingredients in a blender and marinate chicken for 15-20
minutes.

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

For the Pipian Rojo

In a medium pot add the oil until hot and add the onion, jalapeno, garlic and
pumpkin seeds. Sauté until seeds and onion are just starting to brown and add
the ancho chiles and chicken stock.

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

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

When the chicken is done on the grill, plate up and ladle Pipian Rojo over top.

Serve with Spanish rice and a margarita.