Pollo en Pipian
This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.
1 (5 pound) chicken, cut into parts then cubed
3 cups water
2 stalks celery
1 bay leaf, whole
1 onion, quartered (to fit in pan)
2 cloves garlic
2 tsp. salt
2 tsp. black pepper
1/2 cup blanched almonds
2/3 cup sesame seeds
1 Tbsp. extra virgin olive oil
2 tsp. chicken bouillon
3 yellow carib chile peppers, stemmed and chopped
2 jalapeno peppers, stemmed and chopped
1/3 cup pitted black olives
2 tsp. capers
In a large saucepan, combine the chicken, water, celery, bay leaf, onion and garlic. Season with salt and pepper, and cook until the chicken has cooked through and is tender. Strain, reserving the broth. Skin and bone the chicken. Cut the meat into small chunks and set aside.
Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with 1 cup of the reserved chicken broth.
Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5-8 minutes, or until it has thickened. Stir in 1-2 cups of the reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers and chicken. Simmer for 10 minutes and serve hot.
Recipe from www.allrecipes.com.