Spicy Braised Chicken (Chilate de Pollo)

Instructions

1. 1

   In a large skillet, bring the chilies and broth to a boil. Cover and simmer over low heat for 15 minutes or until the chilies are tender.

2. 2

   In a blender, purée the chili broth with the tomato, onions, garlic, oregano, cumin and cinnamon until smooth. Season with salt and pepper.

3. 3

   In the same skillet over medium-high heat, brown the chicken on both sides in the oil. Add the puréed sauce. Bring to a boil. Cover and simmer over low heat for 1 hour or until the chicken easily comes away from the bone.

4. 4

   Cover with the sauce and sprinkle with the sesame seeds. Serve the chicken with spiced Mexican rice and black beans, if desired.