Chicken in Peanut Sauce -- Pollo Encacahuate
Adding roasted peanuts to a Tomato-Chipotle base creates a wildly versatile sauce.
- 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
- 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.