Pipian

Description
This recipe yields 8 servings.

Ingredients

 * 2 chickens
 * water as needed
 * 2½ tsp salt
 * 3 large roma tomatoes roasted
 * 1 onion - (abt ¼ lb) roasted, and sliced thick
 * 2 guajillo peppers stemmed, seeded, toasted, and soaked in hot water
 * ⅓ cup pepitoria (green squash seeds) toasted
 * ½ cup sesame seeds toasted
 * 1 cinnamon stick - (2" long)
 * 2 oz Mexican chocolate
 * 3 tbsp achiote paste
 * 4 cups chicken stock
 * 1 whole clove
 * ½ cup sweet vermouth

Directions

 * 1) Cut each chicken into 4 equal parts.
 * 2) Place chicken pieces in dutch oven.
 * 3) Add water to almost cover and 1½ teaspoons salt.
 * 4) Cover and cook until chicken is just done, about 25 minutes.
 * 5) Set aside (if there is much liquid, drain it off).
 * 6) Combine tomatoes, onion, peppers, pepitoria, sesame seeds, cinnamon stick, chocolate, achiote paste, chicken stock, 1 teaspoon salt and clove.
 * 7) Bring to boil and simmer 15 minutes.
 * 8) Remove from heat.
 * 9) Blend in a food processor or blender and strain through medium sieve.
 * 10) Taste for seasoning.
 * 11) Sauce should not be too thick or too thin.
 * 12) When ready to serve, add vermouth to chicken in pot.
 * 13) Simmer 3 minutes, then add sauce and cook 5 minutes longer.