Chicken in Peanut Sauce -- Pollo Encacahuate

• Gluten free

• Meat

  • 1 Chicken

• Produce

  • 2 cloves Garlic
  • 3/4 cup Peanuts
  • 2 Potatoes
  • 2 Tomatoes
  • 1/2 White onion

• Canned Goods

  • 4 Chipotles in adobo
  • 2 cups Stock

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/8 tsp Clove
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

Found on mexicanplease.com

Description

Directions

• 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.

Nutrition