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| Yield: |
| 8 |
| Ingredients: |
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2
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chickens |
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Water as needed |
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2 1/2 tsp
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salt |
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3 lrg
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Roma tomatoes roasted |
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1
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onion - (abt 1/4 lb) roasted, and |
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sliced thick |
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2
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guajillo peppers stemmed, seeded, |
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toasted, and soaked in hot water |
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1/3 cup
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pepitoria (green squash seeds) toasted, see * Note |
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1/2 cup
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sesame seeds toasted |
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1
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cinnamon stick - (2" long) |
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60 g
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Mexican chocolate |
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60 ml
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achiote paste |
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4 cup
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chicken stock |
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1 whl
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clove |
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1/2 cup
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sweet vermouth |
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| Method: |
* Note: Pepitoria is available at Latino markets.
Cut each chicken into 4 equal parts. Place chicken pieces in Dutch oven. Add water to almost cover and 1 1/2 teaspoons salt. Cover and cook until chicken is just done, about 25 minutes. Set aside. (If there is much liquid, drain it off.)
Combine tomatoes, onion, peppers, pepitoria, sesame seeds, cinnamon stick, chocolate, achiote paste, chicken stock, 1 teaspoon salt and clove. Bring to boil and simmer 15 minutes. Remove from heat.
Blend in a food processor or blender and strain through medium sieve. Taste for seasoning. Sauce should not be too thick or too thin. Set aside.
When ready to serve, add vermouth to chicken in pot. Simmer 3 minutes, then add sauce and cook 5 minutes longer.
This recipe yields 8 servings.
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| Rating: 5 |
Hits: 1004 |
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