Recipes and Cooking Chicken in Peanut Sauce (Pollo Encacahuatado) 4.4 (5) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 14, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 40 mins Stand Time: 15 mins Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 large dried ancho chile pepper, stemmed and seeded* 6 chicken thighs Salt Ground black pepper ¼ cup vegetable oil ½ cup chopped onion (1 medium) 3 cloves garlic, minced 1 14.5 ounce can fire-roasted diced tomatoes, drained 1 cup chicken broth ½ cup dry roasted peanuts 1 teaspoon ground canela (Mexican cinnamon) or cinnamon ¼ cup fresh cilantro Hot cooked rice (optional) Directions 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. * 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. Rate it Print Nutrition Facts (per serving) 389 Calories 30g Fat 11g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 389 % Daily Value * Total Fat 30g 38% Saturated Fat 6g 30% Cholesterol 80mg 27% Sodium 449mg 20% Total Carbohydrate 11g 4% Total Sugars 3g Protein 21g Vitamin C 7.1mg 36% Calcium 50.5mg 4% Iron 2.3mg 13% Potassium 519mg 11% Folate, total 32.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.