Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Related Content
Find Similar Recipes >
Spotlight On
Enjoy easy, healthy summer recipes from SOYJOY.
Chinet Recipe Contest: Vote for your favorite cookout recipe and you could win $100!
Win $1000 in the Chinet Flip-Your-Burger Sweepstakes!
Facebook: Join the Cooking.com fanbase, see fellow foodie faces!
Recipe Challenge: See winning Casseroles, enter the Summer Salads Challenge!
Home > Recipes > Recipe

Chicken with a Chile and Sesame Seed Sauce

   Print Full 
Source: The Mexican Gourmet
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
 Total Time:  1 Hour 15 Minutes
 Yield:  Serves 6
Another traditional dish from the book La Cocina Veracruzana, tlatonile is a specialty of Huatusco. The comapeno chile, which flavors this sauce, is particular to Veracruz. This sauce is also delicious with beef.
RECIPE INGREDIENTS
8 cups water, plus additional water to form chile paste
2 cloves garlic
1/2 onion
2 teaspoons salt, or to taste
6 pieces chicken (legs, thighs, and half breasts)
15 comapeno chiles, chiles de arbol, or medium-sized bright red chiles
1 ancho chile
6 1/2 oz sesame seeds
5 tablespoons vegetable oil
Epazote leaves, to taste, optional
Chicken with a Chile and Sesame Seed Sauce Recipe at Cooking.com
DIRECTIONS
Bring the 8 cups of water to a boil with the garlic, onion, and salt. Add the chicken and simmer for 30 to 40 minutes, or until tender. Drain, reserving the stock, and discard the onion and garlic.


Remove the seeds and veins from the chiles and roast the chiles in a large pan with the sesame seeds. Put the mixture in a food processor and process with enough water to form a smooth paste.


Heat the oil in a large saucepan, add the chile mixture, and cook for 20 minutes over low heat, stirring constantly. Add 1/2 cup of the reserved stock and simmer. Add the chicken, epazote leaves, and 1 cup of the reserved stock. Simmer for 10 minutes, or until the sauce thickens slightly.


Serve hot with rice and tortillas.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 6
Calories: 453
Fat. Total: 30g
Fiber: 6g
Carbohydrates, Total: 21g
Sodium: 841mg
% Cal. from Fat: 60%
Cholesterol: 60mg
Protein: 30g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
Shopping Ideas and Offers
Shallow Sauce Pan Shallow Sauce Pan
By Calphalon
$ 39.99
More Info
Nonstick Skillet Nonstick Skillet
By All-Clad
$ 124.95
More Info
Nonstick Everyday Pan with Glass Lid Nonstick Everyday Pan with Glass Lid
By Calphalon
$ 39.99
More Info
More Related Products »
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Healthy Recipes from Taste of Home