Recipe for Chicken in Peanut Sauce (Pollo Encacahuatado)
The mexican recipe for Pollo Encacahuatado is another specialty from the city of Puebla; Mexicans have a special place for the city of Puebla in their hearts as this is where Mexican troops defeated the french army on that famous May 5th day, in 1862; thus proving themselves that the french could be defeated. The way I describe the recipe here, this dish will have a medium level of spiciness.
Mexican recipe chicken in peanut sauce
3 boneless, skinless chicken breasts; also great with equivalent amount of chicken thighs
or legs
1/4 lb. of shelled, roasted peanuts
1 ancho chili (dry poblano)
2 serrano pepper (more if you want hotter)
3 ripe red tomatoes
1 clove of garlic
1/2 of an onion, chopped
1 and 1/2 cup of liquid chicken broth
1/2 teaspoon of cinnamon powder
Canola oil for frying
Salt to your taste
Preparation:
1. In a skillet bring a little bit of oil to heat, carefully sear the breasts previously seasoned until the outside is well browned.
2. Finish baking the chicken in the oven at 300°F for about 30 minutes, or until well done.
3. In a frying pan with hot oil, fry the peanuts to low temperature making sure not to burn them.
4. Meanwhile, in another frying pan over medium-high heat, fry the onion, add the chilis; mix in the tomatoes; press in the garlic; cook everything until done, mixing constantly.
5. In a blender blend the roasted vegetables, the peanuts, the chilis with the chicken broth and pulse until everything is fully liquefied.
6. Pour the liquefied mixture we just did in a casserole with little oil, season with salt, cinnamon and adjust the thickenss of your sauce with more chicken broth if it is too thick; however his sauce should be fairly thick.
7. Serve by pouring this sauce to completely cover the piece of chicken on each plate. This goes well with mexican red rice
