Chicken in Peanut Sauce -- Pollo Encacahuate
Adding roasted peanuts to a Tomato-Chipotle base creates a wildly versatile sauce.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tomatoes
- 1/2 white onion
- 2 cloves garlic
- 4 chipotles in adobo
- 3/4 cup peanuts
- 2 cups stock
- 1 teaspoon cinnamon
- 1/8 teaspoon clove
- chicken ((5 thighs or rotisserie))
- 2 potatoes
- salt
- oil ((or lard))
Instructions
- 1
Roast 2 tomatoes in the oven at 400F
- 2
Add a dollop of oil to a skillet and lightly cook the roughly chopped onion and peeled garlic cloves
- 3
Add 3/4 cups of peanuts to a dry skillet and roast until warm and fragrant
- 4
Prepare the chipotles by cutting off the stem and scraping out the seeds (leaving some seeds if you want more heat)
- 5
Add the tomatoes, onion, garlic and chipotles to a blender and pulse blend.
- 6
Add the peanuts in batches to the blender and blend until smooth. Add a few tablespoons of stock if the sauce gets too thick to blend.
- 7
Add a dollop of oil (or lard) to a saucepan.
- 8
Add the sauce and let reduce for a few minutes.
- 9
Add the 2 cups of stock to the sauce, along with 1 teaspoon cinnamon, 1/8 teaspoon of clove, and a pinch of salt.
- 10
Mix well and let simmer for 20-30 minutes, stirring regularly.
- 11
Add chicken and potatoes to oven for roasting. Or simmer chicken pieces directly in the sauce if you want to.
- 12
Re-season the sauce before serving by adding another pinch of cinnamon, clove, and salt.
- 13
Coat the chicken pieces with plenty of sauce and serve on a bed of potatoes or your choice of sides.