Chicken in Peanut Sauce -- Pollo Encacahuate

Adding roasted peanuts to a Tomato-Chipotle base creates a wildly versatile sauce.

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1Roast 2 tomatoes in the oven at 400F
2. 2Add a dollop of oil to a skillet and lightly cook the roughly chopped onion and peeled garlic cloves
3. 3Add 3/4 cups of peanuts to a dry skillet and roast until warm and fragrant
4. 4Prepare the chipotles by cutting off the stem and scraping out the seeds (leaving some seeds if you want more heat)
5. 5Add the tomatoes, onion, garlic and chipotles to a blender and pulse blend.
6. 6Add 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. 7Add a dollop of oil (or lard) to a saucepan.
8. 8Add the sauce and let reduce for a few minutes.
9. 9Add the 2 cups of stock to the sauce, along with 1 teaspoon cinnamon, 1/8 teaspoon of clove, and a pinch of salt.
10. 10Mix well and let simmer for 20-30 minutes, stirring regularly.
11. 11Add chicken and potatoes to oven for roasting. Or simmer chicken pieces directly in the sauce if you want to.
12. 12Re-season the sauce before serving by adding another pinch of cinnamon, clove, and salt.
13. 13Coat the chicken pieces with plenty of sauce and serve on a bed of potatoes or your choice of sides.