Yucatan Chicken in Red Sesame Sauce

Yucatan Chicken in Red Sesame Sauce
Photo by Susie Cushner


  • 2 cups canned chicken stock
  • 1 chicken (3 to 4 pounds), cut into eight pieces
  • 3 tablespoons raisins
  • 1 pinch ground cinnamon
  • 1 teaspoon dried oregano
  • 1 ½ cups (1 14.5-ounce can) crushed tomatoes
  • ½ cup sesame seeds, plus more for garnishing
  • + 5 more ingredients
    • 3 6-inch corn tortillas, torn into 1-inch pieces
    • 3 garlic cloves, chopped
    • 3 ancho or other mild dried chilies
    • Toasted Corn Tortillas
    • 2 tablespoons olive oil

In a medium bowl, soak the chilies and raisins in 1 cup of hot water for 20 minutes. Drain and reserve. In a large skillet, heat the oil over medium-high heat and brown the chicken until golden, about 3 to 4 minutes per side (do in two batches if necessary). Remove the chicken and pour off the oi...

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