Pipian

Description
This recipe yields 8 servings.

Ingredients

 * 2 x chickens
 * Water as needed
 * 2 1/2	tsp salt
 * 3 lrg Roma tomatoes roasted
 * 1 x onion - (abt 1/4 lb) roasted, and
 * sliced thick
 * 2 x guajillo peppers stemmed, seeded,
 * toasted, and soaked in hot water
 * 1/3 cup pepitoria (green squash seeds) toasted, see * Note
 * 1/2 cup sesame seeds toasted
 * 1 x cinnamon stick - (2" long)
 * 2 oz Mexican chocolate
 * 3 tbl achiote paste
 * 4 cup chicken stock
 * 1 whl clove
 * 1/2 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 1 1/2 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.