Chicken in Pipian Sauce Menu for 4
The Menu
Chicken in Pipian Sauce
Hot, cooked rice
Mixed greens with avocado and red onion with Rioja Red Wine Vinaigrette
Citrus Squares
The Recipes
Chicken in Pipian Sauce
Serves 4
1/2 cup all purpose flour
1 teaspoon New Mexico red chile powder
1 teaspoon freshly ground black pepper
4--4 to 6 ounce boneless, skinless, chicken breasts
3 tablespoons olive oil; divided
1/4 cup water
1 medium yellow onion; chopped
3 cloves garlic; chopped
1 cup chicken stock
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 large Ancho chile; stemmed
1 cup toasted pumpkin seeds; see note
Preheat oven to 350F.
Mix the flour, red chile powder and pepper together and dredge the chicken in the flour mixture. Heat 2 tablespoons of the oil in an oven proof pan and sauté the chicken until just brown. Remove the chicken and put aside. Pour the water into the pan, add the onions and garlic and cook over medium heat for 4 to 5 minutes until the onions are clear. Spoon the onions, garlic and pan juices into a blender, add the rest of the ingredients and remaining tablespoon oil; blend. Return the chicken breasts to the pan and pour the Pipian sauce over the chicken. Bake at 350F for 30 minutes or until the chicken is cooked through.
Note: To toast pumpkin seeds, spread the seeds on an ungreased baking sheet and bake at 325F for 10 minutes or until the seeds are lightly toasted.
Serve with hot, cooked rice.
Mixed greens with avocado and red onion with Rioja Red Wine Vinaigrette
1/2 bottle of Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil
salt and pepper to taste
In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. Season to taste with salt and pepper.
Citrus Squares
Yield: 50 squares
Crust:
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup (1 1/2 sticks), unsalted butter, softened
1/3 cup sugar
6 tablespoons red current jelly
Filling:
2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1/3 cup all-purpose flour
Pinch fine salt
1 cup freshly squeezed Clementine juice, about 6 clemencies
1 lemon juiced (4 to 5 tablespoons)
2 clemencies (about 2 teaspoons) zest, finely grated
1 lemon (about 2 teaspoons) zest, finely grated
2 Clementine or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
Whisk the flour, cornstarch, and salt together in a bowl.
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not overwork the dough.
Transfer dough to prepared pan, spreading it out evenly across the pan. Press the dough to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands to smooth and even out the dough. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes.
Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove bars from refrigerator and dip the bottom of them in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of Clementine or blood orange (with the peel on) and serve.
The Menu
Chicken in Pipian Sauce
Hot, cooked rice
Mixed greens with avocado and red onion with Rioja Red Wine Vinaigrette
Citrus Squares
The Recipes
Chicken in Pipian Sauce
Serves 4
1/2 cup all purpose flour
1 teaspoon New Mexico red chile powder
1 teaspoon freshly ground black pepper
4--4 to 6 ounce boneless, skinless, chicken breasts
3 tablespoons olive oil; divided
1/4 cup water
1 medium yellow onion; chopped
3 cloves garlic; chopped
1 cup chicken stock
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 large Ancho chile; stemmed
1 cup toasted pumpkin seeds; see note
Preheat oven to 350F.
Mix the flour, red chile powder and pepper together and dredge the chicken in the flour mixture. Heat 2 tablespoons of the oil in an oven proof pan and sauté the chicken until just brown. Remove the chicken and put aside. Pour the water into the pan, add the onions and garlic and cook over medium heat for 4 to 5 minutes until the onions are clear. Spoon the onions, garlic and pan juices into a blender, add the rest of the ingredients and remaining tablespoon oil; blend. Return the chicken breasts to the pan and pour the Pipian sauce over the chicken. Bake at 350F for 30 minutes or until the chicken is cooked through.
Note: To toast pumpkin seeds, spread the seeds on an ungreased baking sheet and bake at 325F for 10 minutes or until the seeds are lightly toasted.
Serve with hot, cooked rice.
Mixed greens with avocado and red onion with Rioja Red Wine Vinaigrette
1/2 bottle of Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil
salt and pepper to taste
In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. Season to taste with salt and pepper.
Citrus Squares
Yield: 50 squares
Crust:
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup (1 1/2 sticks), unsalted butter, softened
1/3 cup sugar
6 tablespoons red current jelly
Filling:
2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1/3 cup all-purpose flour
Pinch fine salt
1 cup freshly squeezed Clementine juice, about 6 clemencies
1 lemon juiced (4 to 5 tablespoons)
2 clemencies (about 2 teaspoons) zest, finely grated
1 lemon (about 2 teaspoons) zest, finely grated
2 Clementine or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
Whisk the flour, cornstarch, and salt together in a bowl.
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not overwork the dough.
Transfer dough to prepared pan, spreading it out evenly across the pan. Press the dough to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands to smooth and even out the dough. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes.
Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove bars from refrigerator and dip the bottom of them in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of Clementine or blood orange (with the peel on) and serve.
