Difficulty: Medium - experience needed
2 Chicken thighs
2 Chicken legs
1 Chicken breast, bone-in, halved
8 cups Water
1 Whole onion
1 Head of garlic, halved
2 Celery ribs, halved
2 Carrots, peeled and roughly cut
1 Leek, white part only
1 Epazote spring
3 Parsley springs
¾ cup Toasted sesame seeds
¾ cup Toasted peanuts, unsalted
¾ cup Pepitas (pumpkin seeds), shelled and toasted
1 jar Acapulco Paste
3 cups Chicken broth (from cooking chicken)
1 tbsp Oil
â€¢ 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.
â€¢ Blend 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.
â€¢ Add chicken to the sauce and let cook over medium-low heat for another 5 minutes.
â€¢ Serve with warm corn tortillas, black beans or rice. Enjoy!