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  • VOL 08, ISSUE 01 • WINTER 2020
Chicken in Peanut Sauce:  Pollo Encacahuatado

Chicken in Peanut Sauce: Pollo Encacahuatado

Chef Jeff Merry


  • 1 whole chicken, cut into 8 pieces
  • 4 Tbsp vegetable oil, divided
  • 2 Roma tomatoes, roasted and peeled
  • 1/2 medium white onion, peeled and chopped
  • 1 large garlic clove, peeled
  • 1/2 cup shelled peanuts, skins removed
  • 1 ancho chile, seeded, deveined and soaked in warm water until soft
  • 1 stick cinnamon
  • 2 cups chicken broth
  • Salt to taste


  1. Season chicken with salt and pepper, and saute in 2 tablespoons of oil until golden. While chicken is sauteing, make sauce.
  2. Puree tomatoes, onion and garlic, with a little water, until smooth. Heat remaining 2 tablespoons of lard or oil in a large saucepan, add tomato puree, and cook over medium heat for 5 minutes.
  3. In food processor, puree peanuts, chile and cinnamon with chicken broth; add this mixture to tomato puree and continue cooking another 5 minutes.
  4. Transfer chicken into pan containing sauce, cover and cook over low heat for 35 minutes to 40 minutes.
  5. Serve with rice and fresh, hot tortillas.

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