Chicken in Peanut Sauce: Pollo Encacahuatado

Ingredients

• 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

Preparation

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.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Chicken, Dinner, Entrée, Lunch, Mexican
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