Creamy Chicken Pipian

There was a time when the thought of preparing pipian was impossible for me.  Because it’s a traditional dish that is known to take hours to prepare, I never thought of giving it a chance to even glance at the recipe let alone make it in my own kitchen.

Years went by and slowly but surely, I began to ease my way into making sauces, moles and pipians.  This time, I though I would try a red pipian for any chicken or turkey that happens to be leftover during the holday season.

This particular pipian is much simpler and not as time consuming as the authentic version.  This one is quick, easy and can be easily stored to top any other meats or vegetables such as tender pork, cubed beef or even cactus strips on those days you’d like to cut back on eating meat.

Cremas have also become a staple in my kitchen throughout the years.  I used to think of them as a topping for my tacos, enchiladas and sopes but with all this cooking practice, I began to incorporate them in my favorite dishes.

This time I used Cacique Crema Salvadoreña to enhance my pipian sauce with a bit of tang.  It’s also a great way to tame the heat of this sauce if it turns out too spicy.

Whether it’s a major ingredient in your recipe or a drizzle on your favorite dishes, Cacique Cremas are a great way to take your meals to a whole new level of taste and ease in preparation.  Give my recipe a try.  You’ll be surprised how simple it is to prepare this traditional sauce at home for your entire family to enjoy.

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This is a sponsored post by Cacique Inc.  All opininos are my own.  Thank you for supporting the brands that make this blog possible.