Chicken in Peanut Sauce (Pollo Encacahuatado)

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

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.

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.

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.

Garnish with cilantro. If desired, serve with hot cooked rice.