20-Min Pipián Rojo Chicken
Creamy, nutty, chile-forward sauce with shredded chicken — the real deal, but faster. One pan, no grinding required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
comfortsatisfyingmexicanchickencreamytenderweeknightmain-dish
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup jarred roasted red peppers
- ⅓ cup unsalted peanut butter
- 1 cup chicken broth
- 2 whole ancho or guajillo chiles, dried (seeds removed)
- 1 whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Toast the dried chiles 45 seconds per side, then remove.
- 2
Roughly chop the toasted chiles. Blend with roasted peppers, peanut butter, broth, and 1/2 tsp salt until smooth.
- 3
Pour sauce into the skillet and simmer 5 minutes, stirring often, until slightly thickened.
- 4
Stir in shredded chicken and warm through, 2 minutes. Squeeze lime juice over top.
- 5
Taste and adjust salt and lime to your liking. Serve in bowls with tortillas or rice.
Tools you’ll need
- large skillet, 12-inch
- blender or food processor
- cutting board
- knife
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