Chicken In Pipian Sauce (A Traditional Mexican Recipe) - cooking recipe

Ingredients

2 whole chickens, cut into parts
6 cups water
2 carrots, cut in half lengthwise
1 onion, quartered
2 garlic cloves
1 bay leaf
1 celery
2 parsley sprigs
4 teaspoons salt
4 black peppercorns
Pipian Sauce
1 cup sesame seeds
1 cup blanched almond
1 tablespoon corn oil or 1 tablespoon lard
2 teaspoons chicken bouillon powder
6 yellow chiles, chopped
3/4 cup olive
2 teaspoons capers

Preparation

Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
Strain, reserving the broth.
Skin and bone the chicken, and set aside.
To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
Add the chiles, olives, capers and chicken.
Simmer for 10 minutes, and serve hot.