Chicken in guaje sauce

Ingredients

• 2-3 boneless skinless chicken breasts, cut into chunks
• 2 tablespoons tomato paste
• 2-3 cups broth or water
• 1 tsp brown sugar (optional)
• 2 tablespoons canola oil
• salt to taste
• cilantro and spring onions for garnish

For the Guaje Sauce aka Guasmole (huaxmole):

• 1 cup canned tomatoes
• 2-4 sun-dried tomatoes (not packed in oil)
• 2 dry ancho-pasilla chillies
• 4-6 dry red chilies
• 4 garlic cloves
• ½ cup guaje seeds, lightly toasted

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Preparation

• Sauce: Soak the sun-dried tomatoes and the ancho-pasilla chilies in just enough hot water to immerse them allow to reconstitute for about 5 minutes;
• Then combine all the sauce ingredients in a blender or food processor and grind to a fine paste.
• Use about one-third (or just enough) of the sauce to marinate the chicken chunks for about ½ to 1 hour.
• Heat oil in a pan sauté the tomato paste till dark red and aromatic, add the chicken pieces and sauté to brown the outsides.
  
• Then add the sauce and broth and cover and cook for about 30 minutes over medium-low heat, checking to make sure there is enough liquid.
• Cook the sauce to desired thicknessStir in the brown sugar and adjust salt to tasteGarnish with cilantro and chopped spring onions.

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