Chicken in Peanut Sauce -- Pollo Encacahuate

Ingredients

• 2tomatoes
• 1/2white onion
• 2 clovesgarlic
• 4chipotles in adobo
• 110 g (3/4 cup)peanuts
• 475 ml (2 cups)stock
• 1 teaspooncinnamon
• 1/8 teaspoonclove
• 5 thighs or 1 rotisserie chickenchicken
• 2potatoes
• to tastesalt
• a dollopoil or lard

Instructions

1. 1

   Roast tomatoes

   Roast the 2 tomatoes in an oven at 200°C (400°F).

2. 2

   Cook aromatics

   Add a dollop of oil to a skillet. Roughly chop the onion, peel the garlic, and cook both lightly.

3. 3

   Toast peanuts

   Put the 110 g (3/4 cup) of peanuts in a dry skillet and roast until warm and fragrant.

4. 4

   Prepare chipotles

   Cut the stems off the chipotles and scrape out the seeds. Leave some seeds in if you prefer more heat.

5. 5

   Blend vegetables

   Put the tomatoes, onion, garlic and chipotles in a blender and pulse until blended.

6. 6

   Blend peanuts

   Add the peanuts to the blender in batches and blend until smooth. If the sauce is too thick to blend, add a few tablespoons of stock.

7. 7

   Heat the pan

   Add a dollop of oil or lard to a saucepan.

8. 8

   Reduce sauce

   Add the blended sauce to the saucepan and let it reduce for a few minutes.

9. 9

   Add stock and spices

   Pour in the 475 ml (2 cups) of stock and add 1 teaspoon cinnamon, 1/8 teaspoon clove and a pinch of salt.

10. 10

    Simmer sauce

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

11. 11

    Cook chicken and potatoes

    Roast the chicken and potatoes in the oven, or simmer the chicken pieces directly in the sauce instead.

12. 12

    Adjust seasoning

    Before serving, taste the sauce and add another pinch of cinnamon, clove and salt.

13. 13

    Serve with sauce

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

What is pollo encacahuate?

Pollo encacahuate is chicken with a peanut-based sauce; its name refers to peanuts. It belongs to the broad tradition of Mexican cooking that pairs chillies, tomatoes and spices in deeply flavoured sauces.

This version gets its character from roasted tomatoes, chipotles in adobo and toasted peanuts. Blending the peanuts into the tomato mixture makes a thick sauce that clings well to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 756 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the peanuts and cooking oil or lard contribute much of the fat. Chicken supplies protein, though the supplied nutrition listing reports 0 g protein per serving. For a balanced plate, serve a moderate amount of potatoes alongside a generous portion of chicken and some vegetables.

Build the flavour base

Tomatoes: roasting them softens their flesh and gives the sauce a concentrated base.

Chipotles: these smoked chillies bring heat and a smoky note. Removing the seeds keeps the sauce milder; leaving some in makes it hotter.

Peanuts: toast them in a dry skillet until fragrant, taking care not to let them scorch, which can make the sauce taste bitter.

Get a smooth sauce

Blend the peanuts in batches so the blender can work them into the tomato mixture evenly. If the mixture is too thick to move freely, add a few tablespoons of stock as directed.

A little texture is fine, but aim for a sauce without large pieces of peanut. Stir it regularly while it simmers so the thick mixture does not catch on the bottom of the pan.

Simmer and season

The sauce simmers for 20–30 minutes after the stock and spices are added. Keep it at a gentle simmer and stir regularly as it reduces.

Taste again before serving, as the recipe calls for a final pinch of cinnamon, clove and salt. Add these gradually so the spices remain balanced with the tomato and peanut.

Choose how to cook the chicken

The method offers two options: roast the chicken and potatoes in the oven, or simmer chicken pieces directly in the sauce. The recipe does not give an oven time for the chicken and potatoes, so check that the chicken is thoroughly cooked before serving.

For the simmering option, use chicken pieces and cook them in the sauce until done. Keep the sauce moving gently around the pieces rather than letting it boil hard.

What to serve alongside

Potatoes are the suggested base, either roasted with the chicken or served underneath it. Their mild flavour works well with the smoky, spicy peanut sauce.

You can also serve the chicken with another side of your choice. Keep the sauce plentiful so each portion is well coated.

Recipe notes & tips

• Roast the tomatoes until softened before blending them into the sauce.
• Toast the peanuts in a dry pan and remove them as soon as they smell fragrant.
• Scrape out the chipotle seeds for a milder sauce, or leave some in for more heat.
• Add stock a few tablespoons at a time if the peanut mixture is too thick to blend.
• Stir the sauce regularly during its 20–30-minute simmer to stop it catching.
• Taste and adjust the seasoning before coating the chicken.

Variations

• Adjust the heat: Remove all the chipotle seeds for a milder sauce, or leave some in for extra warmth.
• Use lard: Replace the oil with lard for cooking the aromatics and starting the sauce.
• Choose chicken thighs: Use 5 thighs as the recipe suggests for individual portions.
• Use rotisserie chicken: Add a rotisserie chicken instead of thighs, following the recipe's serving approach.
• Change the side: Serve the sauced chicken over a side of your choice instead of potatoes.

Common mistakes to avoid

• Scorching the peanuts: Toast them over a controlled heat and take them off once fragrant.
• Leaving too many seeds in: Remove the chipotle seeds for less heat, or keep only some if you want a hotter sauce.
• Overloading the blender: Blend the peanuts in batches so they become smooth.
• Blending a sauce that is too thick: Add a few tablespoons of stock to help it move.
• Leaving the sauce unstirred: Stir regularly during simmering so it does not catch on the pan.
• Serving chicken before it is cooked through: Check that the chicken is thoroughly cooked, as no roasting time is specified.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of stock or water if the sauce has thickened; store potatoes separately if possible.

Frequently asked questions