Chicken in Peanut Sauce (Pollo Encacahuetado)

Name: Chicken in Peanut Sauce (Pollo Encacahuetado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chiles, stemmed and seeded; Boiling water; 1 cup raw peanuts, shelled and skinned (4 ounces); 2 large tomatoes, coarsely chopped; 1 hard roll, cut into 1-inch pieces; 1 small onion, coarsely chopped; 2 canned chipotle chiles in adobo; 2 garlic cloves, chopped; 1 teaspoon sugar; 1 teaspoon Ceylon cinnamon; 1 teaspoon salt; One 3 1/2 -pound chicken, cut into 8 pieces; 1/3 cup vegetable oil; 2 cups chicken stock or canned low-sodium broth; 1/2 cup dry red wine; 2 tablespoons red wine vinegar

Servings: persons

2 ancho chiles, stemmed and seeded
Boiling water
1 cup raw peanuts, shelled and skinned (4 ounces)
2 large tomatoes, coarsely chopped
1 hard roll, cut into 1-inch pieces
1 small onion, coarsely chopped
2 canned chipotle chiles in adobo
2 garlic cloves, chopped
1 teaspoon sugar
1 teaspoon Ceylon cinnamon
1 teaspoon salt
One 3 1/2 -pound chicken, cut into 8 pieces
1/3 cup vegetable oil
2 cups chicken stock or canned low-sodium broth
1/2 cup dry red wine
2 tablespoons red wine vinegar

1
Soak the ancho chiles in boiling water until softened, about 15 minutes.
2
Meanwhile, in a large deep skillet, toast the peanuts over moderately low heat, stirring constantly, until golden, about 15 minutes.
3
Transfer to a plate to cool.
4
Drain the anchos and transfer to a blender.
5
Add the peanuts, tomatoes, hard roll, onion, chipotles, garlic and sugar and puree until smooth.
6
Combine the cinnamon and salt and sprinkle all over the chicken.
7
Heat the oil in the large skillet until shimmering.
8
Add half of the chicken and cook over moderately high heat until golden, about 6 minutes per side; transfer to a plate.
9
Repeat with the remaining chicken.
10
Pour off all but 2 tablespoons of the oil from the skillet.
11
Add the peanut sauce and cook over moderate heat, stirring constantly, until very thick, about 15 minutes.
12
Add the chicken stock, wine and vinegar and bring to a simmer.
13
Nestle the pieces of chicken in the sauce and simmer over moderately low heat, turning occasionally, until cooked through, about 25 minutes.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ancho chiles, stemmed and seeded, Boiling water, 1 cup raw peanuts, shelled and skinned (4 ounces), 2 large tomatoes, coarsely chopped, and more.

Yes, Chicken in Peanut Sauce (Pollo Encacahuetado) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!