Ingredients Jump to Instructions ↓

  1. 1 (3 pound) chicken, cut into parts

  2. 3 cups water

  3. 2 stalks celery

  4. 1 bay leaf, crumbled

  5. 1 onion, quartered

  6. 2 cloves garlic

  7. 2 teaspoons salt

  8. 2 teaspoons black pepper Sauce:

  9. 1/2 cup blanched almonds

  10. 2/3 cup sesame seeds

  11. 1 tablespoon extra virgin olive oil

  12. 2 teaspoons chicken bouillon

  13. 3 guero chile peppers, chopped

  14. 2 jalapeno peppers, chopped

  15. 1/3 cup pitted black olives

  16. 2 teaspoons capers

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside. Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth. Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.


Send feedback