Pollo Encacahuatado
Peanut Chicken
Bone-in chicken thighs and drumsticks braised in a rich roasted-peanut and chipotle sauce spiced with cinnamon — a nutty, mole-adjacent stew that thickens quickly, so it needs a gentle hand at the stove.
Pollo Encacahuatado
✦ Antes de Empezar
Before you cook
Why does the peanut sauce need such careful heat control?
Ground peanuts scorch easily once they hit a hot pan, so the recipe has you fry the blended sauce over low heat while stirring constantly — thin it with the reserved broth if it thickens too fast rather than raising the heat.
Ingredientes· 11View
- 3 poundsChicken thighs and drumsticks
- 1 1/2 teaspoonsSalt
- 1 tablespoonLard or oil
- 2 cupsUnsalted roasted peanuts
- 4Roma tomatoes, roasted
- 2Chipotle chiles in adobo
- 1Dried guajillo chile, toasted and soaked
- 1/2White onion
- 3Garlic cloves
- 1/4 teaspoonCinnamon
- 4 cupsChicken broth
Instrucciones
6 pasosDora el pollo
Brown the chicken
Season and brown the chicken in lard. Add 1 cup of the broth, cover, and simmer for 20 minutes.
Tuesta los cacahuates
Toast the peanuts
Toast the peanuts lightly if they aren't already roasted.
Licúa la salsa de cacahuate
Blend the peanut sauce
Blend the peanuts, tomatoes, chipotles, guajillo, onion, garlic, cinnamon, and 2 cups of the broth until smooth.
Fríe la salsa
Fry the sauce
Remove the chicken temporarily and fry the peanut sauce in the pot for 12 minutes, stirring often because it thickens quickly.
Regresa el pollo
Return the chicken
Add the remaining broth to reach a pourable consistency. Return the chicken and simmer for 20 minutes until tender.
Sirve
Serve
Adjust the salt and serve with rice. Keep the heat low to prevent the nut sauce from scorching.
