Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • In a small bowl pour enough hot water over chile pepper to cover. Let stand for 15 minutes.

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  • 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.

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  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • Garnish with cilantro. If desired, serve with hot cooked rice.

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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.

Nutrition Facts

389 calories; 30 g total fat; 6 g saturated fat; 11 g polyunsaturated fat; 11 g monounsaturated fat; 80 mg cholesterol; 449 mg sodium. 519 mg potassium; 11 g carbohydrates; 3 g fiber; 3 g sugar; 21 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews (2)

7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/15/2017
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.
Rating: 5 stars
08/13/2018
This recipe is absolutely amazing; a total thumbs up, since we have Mexican background and we love spicy food we add a few cayenne peppers and just a dash of cumin to make it strong and as a final touch we serve it with chopped cilantro, onion and pineapple (if by any chance the pineapple is grilled all the better). delicious with Mexican rice, fried beans and tortillas. I'm sure you will love it.