Servings: 6-8 / Prep time: 15 mins / Cook time: 1 hr 10 mins
Ingredients
- 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 (optional)
- 3 Parsley springs
- 3/4 cup Toasted sesame seeds
- 3/4 cup Toasted peanuts; unsalted
- 3/4 cup Pepitas (pumpkin seeds); shelled and toasted
- 1 jar Mölli Acapulco Marinade
- 3 cups Chicken broth (from cooking the chicken)
- 1 tbsp Oil
Directions
- 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.
- Add Acapulco marinade, sesame seeds, peanuts and pumpkin seeds to a blender with 1 cup of the chicken broth, and process until smooth. Heat the oil in a large saucepan, add the Acapulco mixture and saute over low heat for 5 minutes. Add the rest of the chicken broth and let cook for 10 more minutes. Season with salt.
- Add cooked chicken to the red pipian sauce and let cook over medium-low heat for another 5 minutes. Serve with a side of white rice and warm corn tortillas. Provecho!