Yield: 4 servings
|1 each||Chicken, about 3-1/2 pounds; cut into serving pieces, loose skin & fat discarded|
|1 teaspoon||Salt, or to taste|
|1½ cup||Ripe tomatoes; chopped|
|½ cup||Tomatillos; chopped|
|1 each||Pasilla chile; seeds & stem removed, or substitute New Mexican|
|¼ cup||Lime juice|
|½ cup||Sesame seeds|
|1 tablespoon||Squash seeds (pepitas)|
|1 each||Cinnamon stick; 1-inch long, broken up|
|2 teaspoons||Crushed hot New Mexican red chile|
|½ cup||French bread; cubed and moistened with broth|
|¼ teaspoon||Achiote (annatto seed)|
|\N \N||Toasted squash and sesame seeds for garnish|
In a skillet, cook the chicken in 3 cups of the water and the salt over medium heat for 30 minutes. Remove the chicken, keep warm, and reserve the broth for the sauce.
Combine the tomatoes, tomatillos, and chiles in ¾ cup water and ¼ cup lime juice and cook over medium heat for 10 minutes.
Toast the sesame seeds, squash seeds, cinnamon stick, and crushed chile in a dry skillet over low heat for about 10 minutes.
In a food processor or blender, process the toasted ingredients, and then add the cooked tomato mixture, stirring into a smooth paste.
Add the bread, achiote, 2 cups of chicken broth, and flour, and process everything. Return the sauce to the stove and heat through.
Place the cooked chicken on a platter and cover with the red sauce.
Sprinkle the squash and sesame seeds over the top. Serve with rice.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine. Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-31-95