Chicken in Pipian—Mexican

Ingredients

• Fry the pulp of six chile peppers
• crumb of a quarter of a loaf of stale bread
• Blanch and roast half a cup each of almonds
• and peeled melon seed
• Boil a young fowl until tender

Method

1. 1

   Fry chile pulp with stale bread in lard, pound until smooth.

2. 2

   Blanch and roast almonds and melon seeds, chop and pound.

3. 3

   Boil chicken, cut into pieces, strain broth, and add to other ingredients with salt.

4. 4

   Heat through and serve.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 56. The excerpt below is the record exactly as published.

HICKEN IN PIPIAN— MEXICAN Fry the pulp of six chile peppers (No. 116), with the crumb of a quarter of a loaf of stale bread in a large spoon- ful of lard, then pound until smooth. Blanch and roast half a cup each of almonds and peeled melon seed, chop fine and pound. Boil a young fowl until tender

Cook this with the app: pantry check, scaling, and the assistant.