Pollo en Pipian (Chicken in Pipian Sauce)

Ingredients

• 1  bay leaf crumbled
• 0.3 cup olives black pitted
• 2 teaspoons pepper black
• 0.5 cup blanched almonds and 
• 2 teaspoons capers 
• 2 stalks celery 
• 3 pound meat from a rotisserie chicken cut into parts
• 2 teaspoons chicken bouillon 
• 3  guero chile peppers chopped
• 1 tablespoon olive oil extra virgin 
• 2 cloves garlic 
• 2  jalapeño peppers chopped
• 1  onion quartered
• 2 teaspoons salt 
• 0.7 cup sesame seed 
• 3 cups water 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. Heat oil in a skillet over medium low heat.
4. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.