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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender. | 2. Strain, reserving the broth. | 3. Skin and bone the chicken, and set aside. | 4. To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. | 5. Puree the sesame seeds with the almonds and 2 cups of the chicken broth. | 6. Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened. | 7. Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes. | 8. Add the chiles, olives, capers and chicken. | 9. Simmer for 10 minutes, and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2		cut	-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
carrot	2		cut	104.96	24.5248	2.3808	0.6144
onion	1		quartered	64.0	14.944	1.76	0.16
garlic clove	2			-	-	-	-
bay leaf	1			-	-	-	-
celery	1			16.16	2.9997	0.6969	0.1717
parsley sprig	2			-	-	-	-
salt	4	teaspoons		-	-	-	-
black peppercorn	4			-	-	-	-
sesame seed	1	cup		1368.0	62.856	42.744	115.2
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
corn oil lard	1	tablespoon		-	-	-	-
chicken bouillon powder	2	teaspoons		-	-	-	-
yellow chile	6		chopped	-	-	-	-
olive	3/4	cup		-	-	-	-
caper	2	teaspoons		1.3187	0.2804	0.1353	0.0493

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.