Serves: 4
Total Calories: 327
1. In a large saucepan, put the chicken, carrot, onion, half of the garlic, celery, parsley, bay leaf, and 1/2 teaspoon of the salt. Add water to cover and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer 20 minutes. Reserve off heat in the broth.
2. Meanwhile, in a medium dry skillet, over medium heat, lightly toast the almonds, stirring constantly, until fragrant and just beginning to brown, about 2 minutes. Transfer to a blender or food processor. In the same skillet toast the sesame seeds in the same way. Add to the blender with the almonds. Add the remaining garlic, allspice, clove, mint, and fresh jalapeño. Pour in 1 cup of the reserved chicken broth. Blend to a smooth purée.
3. Heat the oil in a large saucepan over medium heat. Slowly add the sauce (so it doesn't splatter), cover and cook, stirring frequently, about 8 minutes to blend flavors. The sauce will thicken as it cooks, so stir in about 2 more cups (strained) chicken broth, a little at a time, to reach a consistency that coats the back of a wooden spoon. Stir in the olives, capers, and pickled jalapeños.
4. Meanwhile, de-bone the chicken breasts and stir chicken pieces into the sauce. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken with White Nut Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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