Between the years of 1565-1815, Spain transported goods between Mexico and the Philippines (two of Spain's colonies) via the Manila-Acapulco Galleons. These giant wooden ships traveled across the Pacific from Manila to Acapulco only once or twice a year. Once or twice a year may not seem like much, but once or twice a year for 250 years (250 years!!!) would rack up some serious frequent floater miles, no?
The galleons brought New World crops to the Philippines such as chocolate, corn, potatoes, tomatoes, pineapples, bell peppers, jicama, chayote, avocado, peanuts and annatto. And because the galleons traveled in both directions, the Mexicans received rice, sugarcane, tamarind, coconuts and mangoes from Philippine soil. As a result of the galleon trade, there are a number of Filipino dishes that have roots in Mexico.
One such dish is Chicken Pipian. In Mexico, where the dish originated, Chicken Pipian usually consists of chicken cooked in a mole sauce seasoned with epazote and thickened with ground pumpkin seeds. The Filipino version (mostly served in Vigan, Ilocos Sur—another stop on the trade route) features chicken cooked in a sauce seasoned with epazote, colored with annatto seeds, and thickened with ground toasted rice and/or ground peanuts.
If a sauce thickened with rice and peanuts sounds familiar, it's probably because you are thinking of Kare-Kare—a Pinoy dish of oxtails braised in a peanut sauce. So yes, Chicken Pipian (the Pinoy version, at least) is more or less a poultry version of Kare-Kare (but that's another recipe for another time)
Considering the epazote, annatto, and peanuts (all ingredients introduced from Mexico to the Philippines) its easy to see that Mexican Pipian and Filipino Pipian have more in common than name alone.