Chicken In Pipian Sauce (A Traditional Mexican Recipe)

• 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

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

chickens, water, carrots, onion, garlic, bay leaf, celery, parsley sprigs, salt, black peppercorns, pipian sauce, sesame seeds, blanched almond, corn oil, chicken bouillon powder, yellow chiles, olive, capers

Taken from www.food.com/recipe/chicken-in-pipian-sauce-a-traditional-mexican-recipe-319065 (may not work)