Pollo Encacahuate

Ingredientes

• 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))

Preparación

1. 1

   Roast 2 tomatoes in the oven at 400F

2. 2

   Add a dollop of oil to a skillet and lightly cook the roughly chopped onion and peeled garlic cloves

3. 3

   Add 3/4 cups of peanuts to a dry skillet and roast until warm and fragrant

4. 4

   Prepare the chipotles by cutting off the stem and scraping out the seeds (leaving some seeds if you want more heat)

5. 5

   Add the tomatoes, onion, garlic and chipotles to a blender and pulse blend.

6. 6

   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.

7. 7

   Add a dollop of oil (or lard) to a saucepan.

8. 8

   Add the sauce and let reduce for a few minutes.

9. 9

   Add the 2 cups of stock to the sauce, along with 1 teaspoon cinnamon, 1/8 teaspoon of clove, and a pinch of salt.

10. 10

    Mix well and let simmer for 20-30 minutes, stirring regularly.

11. 11

    Add chicken and potatoes to oven for roasting. Or simmer chicken pieces directly in the sauce if you want to.

12. 12

    Re-season the sauce before serving by adding another pinch of cinnamon, clove, and salt.

13. 13

    Coat the chicken pieces with plenty of sauce and serve on a bed of potatoes or your choice of sides.