Mexican Pollo en Pipián

Recipe by: Malcolm Colcleugh

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Prep: 20 mins Cook: 1 hour 30 mins
Serves: 8

When I lived in Mexico this was one of my favourite dishes. Toasted sesame seeds and blanched almonds are puréed and cooked with chillies, olives and capers.

Recipe provided by:

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Ingredients
(See nutrition)

1 whole chicken, cut into parts

750ml (1 1/4 pints) water

2 stalks celery

1 bay leaf, crumbled

1 onion, quartered

2 cloves garlic

1 dessertspoon salt

1 dessertspoon black pepper

75g (3 oz) sesame seeds

75g (3 oz) blanched almonds

1 tablespoon extra virgin olive oil

1 chicken stock cube

3 guero chillies (see note), chopped

2 jalapeño chillies, chopped

50g (2 oz) pitted black olives

1 dessertspoon capers

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Preparation method

In a large saucepan, combine chicken, water, celery, bay leaf, onion and garlic. Season with salt and pepper. Cook until chicken is tender. Strain, reserving the stock. Remove skin and bones from the chicken; set the meat aside.

Toast the sesame seeds lightly in a frying pan, stirring constantly, until they are fragrant. In a food processor or blender, purée the sesame seeds and almonds with 225ml (8 fl oz) of the reserved chicken stock.

Heat oil in a frying pan over medium low heat. Add the sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in another 225ml reserved chicken stock and bring to the boil. Add chicken stock cube and reduce heat to simmer for 5 minutes. Stir in the chopped chillies, olives, capers and chicken. Simmer for 10 minutes, and serve hot.

Note:

Guero chillies are small and yellow, giving medium heat. They also go by the simpler term "yellow hot chilli". If you're unable to find this variety, use a Hungarian wax chilli or poblano.