Chicken in Peanut Sauce Pollo Encacahaute
Print Recipe
0 from 0 votes

Chicken in Peanut Sauce -- Pollo Encacahuate

Adding roasted peanuts to a Tomato-Chipotle base creates a wildly versatile sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 3
Calories: 756kcal
Author: Patrick Calhoun | Mexican Please


  • 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)


  • 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.


Cotija, cilantro and sour cream are all good choices for garnishes.
Try to start with unroasted, unsalted peanuts.


Calories: 756kcal