POLLO EN PEPIAN DULCE (MAYAN CHICKEN FRICASSEE)

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POLLO EN PEPIAN DULCE (MAYAN CHICKEN FRICASSEE)

POLLO EN PEPIAN DULCE (MAYAN CHICKEN FRICASSEE). Alimento Base: Chicken, Put the chicken pieces into a heavy casserole, pour in the stock, adding a little more to cover, if necessary. Cover and simmer until almost tender, about 30 minutes. In a...
Tiempo de preparación 1 h 20 min
Tiempo total 1 h 20 min
Plato Chicken
Cocina Guatemala
Raciones 8 comensales

Ingredientes
  

  • 3 1/2 to 4- pound chicken cut into serving pieces
  • 2 cups chicken stock
  • About 1 tablespoon sesame seeds
  • 1/2 cup pepitas Mexican pumpkin seeds
  • 3 red bell peppers seeded and coarsely chopped, or 5 canned pimientos, chopped
  • 3 medium tomatoes peeled and coarsely chopped
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 tablespoons lard or vegetable oil
  • 1/4 cup Seville bitter orange juice, or use two-thirds orange juice and one-third lime juice
  • 1/2 teaspoon ground allspice
  • Salt and freshly ground pepper
  • 1/4 cup seedless raisins
  • Butter
  • 1/4 cup chopped almonds

Elaboración paso a paso
 

  • Preparation
  • Put the chicken pieces into a heavy casserole, pour in the stock, adding a little more to cover, if necessary.
  • Cover and simmer until almost tender, about 30 minutes.
  • In a blender or food processor grind the sesame and pumpkin seeds as fine as possible and shake through a sieve. Set aside.
  • Put the peppers, tomatoes, onion, and garlic into a blender or food processor and reduce to a coarse puree.
  • Mix the puree with the ground sesame and pumpkin seeds.
  • Heat the lard or vegetable oil in a skillet, add the puree, and cook, over moderate heat, stirring constantly with a wooden spoon, for 5 minutes.
  • Drain the chicken, reserve the stock, and return the chicken to the casserole.
  • Add to the puree 1 cup of the stock, the Seville (bitter) orange juice, allspice, and salt and pepper to taste. Stir to mix, and pour over the chicken.
  • Cover and simmer gently until the chicken is tender, about 15 minutes. Add a little more stock if necessary. The sauce should be thick.
  • Soak the raisins in cold water to cover for 15 minutes. Drain thoroughly.
  • Heat a little butter in a skillet and saute the almonds until they are golden. Drain.
  • Transfer the chicken and sauce to a warmed serving dish and sprinkle with the raisins and almonds.
  • Serve with rice.