Rigatoni with Chicken Thighs

Directions for: Rosalia Sr's Pollo Pipian

Ingredients

Chicken

1 whole 4 lbs (1 kg) chicken, cut in pieces

1 onion, quartered

1 heads garlic, halved

Enough water to cover the chicken

salt and pepper

tortillas, for serving

Sauce

cup (125 mL) pumpkin seeds, toasted

cup (125 mL) sesame seeds, toasted

6 clove garlic, peeled and roasted

2 onions, quartered and roasted

4 guajillo chiles, roasted

1 ancho chiles, roasted

inch cinnamon stick

cup (125 mL) chicken stock or water

2 cloves

salt and pepper

cilantro leaves, for garnish

Directions

Chicken

1. For the chicken, in a large stockpot, sear chicken in olive oil then add all the remaining ingredients. Simmer for about 1 hour or until the chicken is fall off the bone tender.

2. Strain and set the chicken pieces aside.

Sauce

1. For the sauce, using a mortar and pestle or a food processor, reduce all the ingredients, except for chicken stock, into a thick puree. Set aside.

2. In a large skillet, pour the sauce. Add the chicken pieces and continue cooking on low heat coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer for about 20 minutes. Garnish with cilantro and serve warm with tortillas.

See more: Mexican, Hot and Spicy, Chicken, Dinner, Main, Lunch, Vegetables, Herbs, Summer