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Ingredientes
- 2 x chickens Water as needed
- 2 1/2 tsp salt
- 3 lrg Roma tomatoes roasted
- 1 x onion - (abt 1/4 lb) roasted, and sliced thick
- 2 x guajillo peppers stemmed, seeded, toasted, and soaked in warm water
- 1/3 c. pepitoria (green squash seeds) toasted, see * Note
- 1/2 c. sesame seeds toasted
- 1 x cinnamon stick - (2" long)
- 2 ounce Mexican chocolate
- 3 Tbsp. achiote paste
- 4 c. chicken stock
- 1 whl clove
- 1/2 c. sweet vermouth
Direcciones
- * Note: Pepitoria is available at Latino markets.
- Cut each chicken into 4 equal parts. Place chicken pcs in Dutch oven. Add in water to almost cover and 1 1/2 tsp. salt. Cover and cook till chicken is just done, about 25 min. 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 tsp. salt and clove. Bring to boil and simmer 15 min. Remove from heat.
- Blend in a food processor or possibly blender and strain through medium sieve. Taste for seasoning. Sauce shouldn't be too thick or possibly too thin. Set aside.
- When ready to serve, add in vermouth to chicken in pot. Simmer 3 min, then add in sauce and cook 5 min longer.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 65 | 50% |
| Total Fat 7.81g | 10% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 924mg | 39% |
| Potassium 366mg | 10% |
| Total Carbs 10.32g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.41g | 2% |
| Protein 4.17g | 7% |
