Chicken in Peanut Sauce (Pollo Encacahuatado)

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 1 people

Rate This!

  • Makes: 6 servings
  • Serving Size: 1 chicken thigh and 2/3 cup sauce
  • Prep: 20 mins
  • Stand: 15 mins
  • Cook: 40 mins

Chicken in Peanut Sauce (Pollo Encacahuatado)

Directions

  1. In a small bowl pour enough hot water over chile pepper to cover. Let stand for 15 minutes.
  2. If desired, skin chicken thighs and discard skin. Sprinkle chicken thighs lightly with salt and black pepper. In a large skillet cook chicken thighs in hot oil over medium to medium-high heat for 6 to 8 minutes or until golden brown, turning once. Remove thighs from skillet; set aside. Drain all but 2 tablespoons of the oil from skillet.
  3. Drain ancho chile pepper; pat dry with paper towels. Tear chile into small pieces. Add chile pepper pieces, onion, and garlic to reserved oil in skillet. Cook and stir over medium heat for about 5 minutes or until onion is tender.
  4. Transfer onion mixture to a food processor or blender. Cover and pulse with several on/off turns until a smooth paste forms. Add tomatoes, broth, peanuts, and canela. Cover and pulse with several on/off turns until smooth. Return mixture to the skillet. Add chicken thighs. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, turning chicken once.
  5. Garnish with cilantro. If desired, serve with hot cooked rice.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Chicken in Peanut Sauce (Pollo Encacahuatado))

  • Per serving:
  • 389 kcal ,
  • 30 g fat
  • (6 g sat. fat ,
  • 11 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 80 mg chol. ,
  • 449 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 21 g pro.
rate this recipe!
add review

Reviews (1)

1 Ratings
118 Days Ago
5.0
Five stars, so delicious I'd give it 6 if I could! Restaurant caliber, the sauce is so good I could eat a bowlful by itself! The peanuts, ancho chile & cinnamon make a savory, exotic combo with just a little heat. More than enough sauce, so I didn't even add the chicken stock. To save more time & $ use 1 Tbsp Ancho chile powder (not normal chili powder), available in most stores instead of soaking a whole one; just add it when you blend. And if using a blender instead of food processor, add some of the tomatoes to the onion mixture to get it pasty faster. Due to peanuts sauce will never be 100% smooth, but it's not in the picture, either.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close