If you’ve never tried Mexican-style chicken in peanut sauce, you’re in for something really special. This dish is rich, savory, creamy, and full of flavor — and the best part is that it’s actually really simple to make.
The sauce is made with toasted peanuts, dried guajillo chiles, roma tomatoes, garlic, and just the right amount of seasoning. It has a deep, slightly smoky flavor with a hint of earthiness from the oregano and a creamy richness from the peanuts. It’s the kind of sauce you’ll want to scoop up with a spoon — or better yet, serve over a big pile of rice.
I’m always drawn to recipes like this because they’re the perfect mix of comforting and bold. There’s nothing complicated here, just real ingredients and good, honest flavor. The chicken is seasoned and seared until golden, then simmered in that silky sauce until tender and falling off the bone.
This dish is amazing for a weeknight dinner when you want something hearty but a little different. It’s also a great way to explore traditional Mexican flavors using ingredients you can find in most grocery stores.
Serve it with rice, some warm corn tortillas on the side, and you’ve got a dinner that feels a little extra without much extra effort. I hope you love it as much as I do!
Looking for more delicious chicken recipes? Check these out:
Chicken in Peanut Sauce
Chicken simmered in a flavorful peanut sauce until tender.
Ingredients
For the sauce
- 3/4 cup peanuts
- 1/4 of a white onion
- 4 garlic cloves peeled
- 3 guajillo chilies seeds and stems removed
- 2 roma tomatoes halved
- 2 tbs vegetable oil
- 1 1/2 cup water
- 1 tsp chicken bouillon
- 1 tsp Mexican oregano
For the chicken
- 6 chicken drumsticks
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbs vegetable oil
Instructions
Make the sauce
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Heat the oil in a large skillet over medium heat. Add the peanuts and fry for a few minutes until golden, then remove with a slotted spoon.
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In the same skillet, sauté the onion and garlic until fragrant (about 2 minutes)
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Lightly toast the guajillo chiles. Just 10 seconds per side and set aside.
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Add the roma tomatoes to the skillet and cook for a few minutes.
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Pour in the water and return the chiles to the skillet. Bring to a boil, reduce the heat to medium low. Cover and let simmer for 10 minutes.
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Remove from heat and let cool for 30 minutes.
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Blend the tomatoes, onion, garlic, chiles, water, and peanuts along with the bouillon and oregano until smooth. Set aside.
Cook the chicken
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Season the drumsticks on all sides with salt, pepper, garlic powder, and onion powder.
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Heat a large stainless steel skillet over medium heat. When a drop of water sizzles and dances, it’s ready. Toss out the water and add the oil.
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Sear the chicken for 5–7 minutes per side, until golden brown.
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Pour the sauce into the skillet and stir to coat the chicken well.
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Once the sauce comes to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until the chicken is cooked through and tender.
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Serve with rice and warm corn tortillas.