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Category: Mains


At Hugo Molina restaurant in Pasadena, you may be served a risotto with caramelized morels and crabmeat in brandy lobster reduction or grilled lamb chops with roasted garlic, goat cheese mashed potatoes and a wild berry Merlot sauce. But at ... Read more

Total time: 45 minutes | Serves 8
Note: Pepitoria is available at Latino markets.
  • 2 chickens, each cut into 4 equal parts
  • Water
  • 2 1/2 teaspoons salt
  • 3 large Roma tomatoes, roasted
  • 1 (1/4-pound) onion, roasted and sliced thick
  • 2 guajillo peppers, stemmed and seeded, toasted and soaked in hot water
  • 1/3 cup pepitoria (green squash seeds), toasted
  • 1/2 cup sesame seeds, toasted
  • 1 (2-inch) cinnamon stick
  • 2 ounces Mexican chocolate
  • 3 tablespoons achiote paste
  • 4 cups chicken stock
  • 1 whole clove
  • 1/2 cup sweet vermouth

Step 1Place chicken pieces in Dutch oven. Add water to almost cover and 1 1/2 teaspoons salt. Cover and cook until chicken is just done, about 25 minutes. Set aside. (If there is much liquid, drain it off.)

Step 2Combine tomatoes, onion, peppers, pepitoria, sesame seeds, cinnamon stick, chocolate, achiote paste, chicken stock, 1 teaspoon salt and clove. Bring to boil and simmer 15 minutes. Remove from heat. Blend in a food processor or blender and strain through medium sieve. Taste for seasoning. Sauce should not be too thick or too thin. Set aside.

Step 3When ready to serve, add vermouth to chicken in pot. Simmer 3 minutes, then add sauce and cook 5 minutes longer.

Each serving:
526 calories; 1,298 mg sodium; 131 mg cholesterol; 36 grams fat; 10 grams carbohydrates; 38 grams protein; 1.77 grams fiber.
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