A traditional recipe from the central States of Mexico - Puebla, Morelos & Tlaxcala - this dish is normally made for special occasions because the prepping was extremely time-consuming. But with Molli Acapulco Cooking Paste, we've reduced the prepping time to half so you can enjoy it any day of the week.
You can make the chicken one day ahead to reduce cooking time the day you're eating it. Save the remaining broth for future dishes - just freeze it and it will keep for up to 6 months.
1. In a large pot, brown the chicken on all sides, add the onion, garlic, celery, carrots and leek; and cook for 2 more minutes. Add the water, bring to a boil and add the epazote and parsley. Cook for 1 hr under medium-low heat. Remove from heat but keep warm.
2. Blend Acapulco paste, sesame seeds, peanuts and pepitas with 1 cup of the chicken broth until smooth. Heat the oil in a large saucepan, add the seed mixture and sauté over low heat for 5 minutes. Add the rest of the chicken broth and let cook for 10 more minutes. Season with salt.
3. Add chicken to the sauce and let cook over medium-low heat for another 5 minutes.
4. Serve with warm corn tortillas, black beans or rice. Provecho!
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 318 (79%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 26.3mg||8 %|
|Sodium 43mg||1 %|
|Potassium 347.4mg||9 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 6.4g|
|Protein 14.6g||21 %|
Powered by: USDA Nutrition Database
Calories per serving: 403
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