Yucatán Chicken in Red Sesame Sauce

Yucatan Chicken in Red Sesame Sauce
Susie Cushner
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preparation
20
minutes
cooking
75
minutes
Serves 4

Ingredients

3
ancho or other mild dried chilies
3
tablespoons
raisins
2
tablespoons
olive oil
1
chicken (3 to 4 pounds), cut into eight pieces
2
cups
canned chicken stock
1 1/2
cups
(1 14.5-ounce can) crushed tomatoes
3
garlic cloves, chopped
3
6-inch corn tortillas, torn into 1-inch pieces
1/2
cup
sesame seeds, plus more for garnishing
1
teaspoon
dried oregano
1
pinch
ground cinnamon

Directions

  1. In a medium bowl, soak the chilies and raisins in 1 cup of hot water for 20 minutes. Drain and reserve.
  2. In a large skillet, heat the oil over medium-high heat and brown the chicken until golden, about 3 to 4 minutes per side (do in two batches if necessary). Remove the chicken and pour off the oil. Place the skillet over medium-high heat and add the chicken, chilies, raisins, and all the remaining ingredients. Stir. Bring to a boil, reduce to a simmer, cover, and cook for 35 to 45 minutes, or until the chicken is cooked through, turning twice during cooking.
  3. Remove the chicken from the skillet and cover to keep warm. Place the sauce in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Pour the sauce over the chicken and garnish with additional sesame seeds. Serve with Toasted Corn Tortillas or plain white rice, if desired.
Rori Spinelli-Trovato
February 2001

Nutritional Information

  • Per Serving
  • Calories 760
  • Calcium 109 mg
  • Carbohydrate 29 g
  • Cholesterol 208 mg
  • Fat 45 g
  • Fiber 8 g
  • Iron 7 mg
  • Protein 62 mg
  • Sat Fat 10 g
  • Sodium 263 mg
What does this mean? See Nutrition 101.

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