A traditional Guatemalan recipe that Pete helped to make when he worked in a restaurant in Guatemala
1 Whole chicken, quartered
3 c Chicken stock
2 Large tomatoes, chopped
1 pint Tomatillos, chopped
2 Dried Ancho chiles, seeded and chopped
1⁄4 c. Sesame seeds
1⁄4 c. Shelled pumpkin seeds
1 t. Cinnamon
1 t. Crushed red pepper
Brown the chicken over high heat in a pot with a tight fitting lid. Add the stock, bring to a boil, reduce heat and simmer, covered, for 30 minutes.
Meanwhile, bring the tomatoes, tomatillos, and anchos to a boil in another pan. Reduce heat and simmer for 10 – 15 minutes. Remove from the heat.
Toast sesame seeds, pumpkin seeds, cinnamon, and red pepper in a dry, heavy skillet. Let them brown, but try to avoid excessive blackening. Remove from heat and place in a blender. Pulse until pulverized. Add the tomato mixture to the blender and puree.
Pour the blended mixture into the chicken pan and simmer uncovered until the sauce is nice and thick. Correct for salt.
Serve over rice with a side of cooked black or pinto beans and warm corn tortillas.