Pepian Inspired Chicken StewPosted: May 1, 2013
This stew tastes like Christmas to me. It’s a bit different from the traditional recipe for pepian, I improvised based on what I had in my cupboards and fridge, and it turned out great! It has a lot of ingredients but it’s delicious and a great comfort food.
I paired it with wild rice because I like the different textures and it’s pretty (and healthier for you too!).
You can find most of these ingredients at a supermarket (especially if you live in southern California like myself), or at a Spanish foods market. I’ve seen most of these ingredients at Whole Foods and Trader Joes as well.
This meal is very low in fat, gluten, and dairy free.
INGREDIENTS: (Makes 4 servings).
1 Cornish Hen (I like the taste personally, but any meat can work)
1 dry chile guajillo
1 dry ancho chile
3 garlic cloves
1/2 yellow onion
4 tablespoons sesame seeds
1/2 cup pepitas
1 small cinnamon stick
1 bay leaf
2 sprigs of thyme
2 allspice balls
Salt and pepper to taste
Cut up the hen into separate serving size pieces and boil in a pot of water with the bay leaf, cinnamon stick, and thyme. Add about a teaspoon of salt to the water. Place garlic, onion, chiles, tomatillos, and tomatoes on a baking sheet lined with aluminum foil and broil in the oven until all ingredients are slightly browned and tomatoes are tender. Blend all the ingredients from the baking sheet in a blender with a bit of the water from the chicken pot. Add the blended ingredients to the pot with the boiling chicken. In a separate pan, add the sesame seeds and pepitas. Toast them on the pan until all are browned. Grind pepitas and sesame seeds in a coffee grinder of food processor and add to the pot. Add the cloves, allspice, and salt and pepper to taste.
Add any vegetables of choice – I went with chopped kale and green beans. Simmer until vegetables are cooked through.
Serve in bowls and cook the wild rice per package directions to top the stew.