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Guatamalan   -   Pepian De Pollo   adapted from False Tongues and Sunday Bread by Copeland Marks

  • 3 Pounds Chicken -- in large pieces
  • 4 Cups Water
  • 1 Teaspoon Salt
  • 2 Large Tomatoes -- chopped
  • 5 Medium Tomatillos -- chopped
  • 1 Large Pasilla Chile -- chopped
  • 1 Large Guajillo Chile -- chopped
  • 1/2 Cup Sesame Seeds
  • 1 Tablespoon Squash Seeds -- optional
  • 1 Stick Cinnamon
  • 2 Teaspoons Red Pepper Flakes
  • 1/2 Cup French Bread Crumbs -- moistened with broth
  • 1/4 Teaspoon Achiote
  • 1 Tablespoon Flour
Directions Cook chicken in 3 cups water with salt for 30 minutes. Cook tomatoes, tomatillos, both chiles in 1 cup water for 10 minutes. Toast sesame and squash seeds, cinnamon stick and hot chile flakes in a dry skillet over low heat for about 10 minutes. Careful not to burn them. Process toasted ingredients to a powder, then add to tomato mixture. Process this mixture to a smooth paste. Add bread, achiote, 2 cups chicken broth and flour. Process this to a smooth paste. Add this sauce to the chicken. Simmer over low heat for 15 minutes or until sauce is a thick red paste. Serve with tortillas or rice.
Serves 4
Time to Make 0:00

Printer version   20 Votes - Yum: 4.15, Easiness: 2.65, Speed: 2.7, Overall: 3.16667 Rate this recipe

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