Pepián de pollo – chicken in seed sauce

Ingredients

• 1 kg bone-in chicken thighs
• 50 g pumpkin seeds
• 30 g sesame seeds
• 500 g tomatoes
• 1 onion
• 3 garlic cloves
• 2 dried guajillo chillies, stalks and seeds removed
• 1 slice white bread
• 400 g potatoes, in pieces
• 200 g green beans
• 1 l water
• 2 tbsp oil
• ½ tsp ground cinnamon
• salt and pepper
• cooked rice to serve

Method

1. 1Gently simmer chicken in the water with a little salt for 35–40 minutes until cooked through. Remove and reserve stock.
2. 2Toast seeds separately in a dry pan. Brown tomatoes, onion and garlic in the same pan. Briefly toast chillies without burning and soak in hot water for 15 minutes.
3. 3Blend seeds, vegetables, drained chillies, bread, cinnamon and 5 dl chicken stock into a smooth sauce.
4. 4Heat oil in a pot, cook sauce for 5 minutes and add chicken and potatoes. Add stock to almost cover and cook for 20 minutes. Add beans for the last 8 minutes.
5. 5Season with salt and pepper and serve with cooked rice.