Pepián de Pollo

Shopping list

• 800 g chicken thighs — bone-in, skin-on

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• 3 piece Roma tomatoes — halved

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• 3 piece tomatillos — husked and halved (or use extra tomatoes)

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• 2 piece dried guajillo chillies — stems and seeds removed

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• 3 tbsp sesame seeds

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• 3 tbsp pumpkin seeds

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• 4 clove garlic cloves — peeled

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• 1 piece onion — roughly chopped

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• 500 ml chicken stock

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 15 g dark chocolate — 70% cocoa, chopped

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• 2 tbsp vegetable oil

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• 1 tsp salt — or to taste

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• 10 g fresh coriander — chopped, for garnish

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Step by step

1. 1

   In a dry heavy frying pan over medium heat, toast the sesame seeds and pumpkin seeds for 3– 4 minutes, shaking the pan frequently, until golden and fragrant. Set aside.

2. 2

   In the same pan, char the tomato and tomatillo halves cut-side down for 5– 6 minutes until blackened. Remove and set aside.

3. 3

   Toast the dried guajillo chillies in the pan for 30 seconds per side until aromatic. Transfer to a bowl, cover with boiling water, and soak for 10 minutes. Drain.

4. 4

   In a blender, combine the toasted seeds, charred tomatoes and tomatillos, soaked chillies, garlic, onion, cumin, coriander, and 200ml of the chicken stock. Blend until very smooth.

5. 5

   Heat the vegetable oil in a large heavy pot over medium-high heat. Pour in the blended sauce and fry, stirring constantly, for 8– 10 minutes until thickened and darkened.

6. 6

   Add the chicken thighs to the pot, turning to coat in the sauce. Pour in the remaining 300ml stock and season with salt.

7. 7

   Bring to a simmer, then reduce heat to low, cover, and cook for 35– 40 minutes, turning the chicken halfway through, until the meat is tender and cooked through.

8. 8

   Stir in the chopped chocolate until melted and incorporated. Taste and adjust seasoning.

9. 9

   Serve hot in shallow bowls, garnished with fresh coriander, alongside steamed rice and warm tortillas.