Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Chicken, about 3-1/2 pounds; 1 tb Squash seeds (pepitas)
-cut into serving pieces, 1 ea Cinnamon stick; 1-inch long,
-loose skin fat discarded -broken up
4 c Water 2 ts Crushed hot New Mexican red
1 ts Salt, or to taste -chile
1 1/2 c Ripe tomatoes; chopped 1/2 c French bread; cubed and
1/2 c Tomatillos; chopped -moistened with broth
1 ea Pasilla chile; seeds stem 1/4 ts Achiote (annatto seed)
-removed, or substitute 1 tb Flour
-New Mexican Toasted squash and sesame
1/4 c Lime juice -seeds for garnish
1/2 c Sesame seeds

In a skillet, cook the chicken in 3 cups of the water and the salt
over medium heat for 30 minutes. Remove the chicken, keep warm, and
reserve the broth for the sauce.
Combine the tomatoes, tomatillos, and chiles in 3/4 cup water and
1/4 cup lime juice and cook over medium heat for 10 minutes.
Toast the sesame seeds, squash seeds, cinnamon stick, and crushed
chile in a dry skillet over low heat for about 10 minutes.
In a food processor or blender, process the toasted ingredients,
and then add the cooked tomato mixture, stirring into a smooth paste.
Add the bread, achiote, 2 cups of chicken broth, and flour, and
process everything. Return the sauce to the stove and heat through.
Place the cooked chicken on a platter and cover with the red sauce.
Sprinkle the squash and sesame seeds over the top. Serve with rice.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine. Dave
DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-31-95

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