Señora-style Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 ancho chili
• 1 tablespoon sesame seeds
• 1 teaspoon sesame seeds
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 4 chicken quarters
• 3 ounces low-fat milk
• 5 ounces cream
• 2 tablespoons blanched almonds
• 2 teaspoons blanched almonds
• 2 tablespoons chicken stock
• 2 teaspoons chicken stock

Recipe

• 1 place ancho pepper on broiler pan and broil 3-4 minutes, turning frequently until skin is charred.
• 2 place pepper in a paper bag for 15 minutes and peel, seed and chop pepper.
• 3 rinse under cold water and set aside.
• 4 heat sesame seeds in heavy nonstick skillet over medium high heat, shaking pan frequently until sesame seeds have turned golden.
• 5 transfer to a bowl and set aside.
• 6 heat oil in same skillet over medium high heat.
• 7 add chicken and sauté 20 minutes, turning occasionally until chicken is well browned and almost cooked throughout.
• 8 set aside.
• 9 combine milk, half the cream, roasted peppers and almonds in a heavy saucepan.
• 10 bring to a boil.
• 11 transfer to a blender and process until smooth.
• 12 pour sauce over chicken and simmer over medium low heat 10 minutes.
• 13 add remaining cream and chicken stock and continue to simmer another 10 minutes until chicken is done.
• 14 serve chicken with sauce and sprinkle with toasted sesame seeds.
• 15 serve on a bed of basmati rice so you can enjoy the sauce from the chicken and a green vegetable for a lovely meal.