The Kitchen
Chicken in Peanut Sauce -- Pollo Encacahuate
Adding roasted peanuts to a Tomato-Chipotle base creates a wildly versatile sauce.
Ingredients · Servings 3
- 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))
Method · 60 min
- Roast 2 tomatoes in the oven at 400F
- Add a dollop of oil to a skillet and lightly cook the roughly chopped onion and peeled garlic cloves
- Add 3/4 cups of peanuts to a dry skillet and roast until warm and fragrant
- Prepare the chipotles by cutting off the stem and scraping out the seeds (leaving some seeds if you want more heat)
- Add the tomatoes, onion, garlic and chipotles to a blender and pulse blend.
- 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.
- Add a dollop of oil (or lard) to a saucepan.
- Add the sauce and let reduce for a few minutes.
- Add the 2 cups of stock to the sauce, along with 1 teaspoon cinnamon, 1/8 teaspoon of clove, and a pinch of salt.
- Mix well and let simmer for 20-30 minutes, stirring regularly.
- Add chicken and potatoes to oven for roasting. Or simmer chicken pieces directly in the sauce if you want to.
- Re-season the sauce before serving by adding another pinch of cinnamon, clove, and salt.
- Coat the chicken pieces with plenty of sauce and serve on a bed of potatoes or your choice of sides.
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. Add the sauce and let reduce for a few minutes.
Add the 2 cups of stock to the sauce, along with 1 teaspoon cinnamon, 1/8 teaspoon of clove, and a pinch of salt. Mix well and let simmer for 20-30 minutes, stirring regularly.
Add chicken and potatoes to oven for roasting. Or simmer chicken pieces directly in the sauce if you want to.
Re-season the sauce before serving by adding another pinch of cinnamon, clove, and salt. Coat the chicken pieces with plenty of sauce and serve on a bed of potatoes or your choice of sides.
