Pollo Encacahuatado
Pollo encacahuatado is a delicious Mexican recipe consisting of chicken in a peanut sauce.
Ingredients
For the chicken
- 2 lbs chicken drumsticks
- 1/2 white onion
- 4 garlic cloves peeled
- 2 celery sticks
- 1 bay leaf
- 2 tsp salt
- 1/4 tsp black pepper
For the sauce
- 3/4 cup peanuts dry roasted and lightly salted
- 1/2 white onion roughly chopped
- 3 garlic cloves peeled
- 3 roma tomatoes cut in half
- 3 guajillo chilies seeds removed and deveined
- 3 arbol chilies
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 1/2 cup chicken broth
- 2 tbs olive oil
Instructions
For the chicken
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Add the chicken drumsticks to a pot and add the garlic, onion, celery, bay leaf, salt and black pepper.
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Cover with water. Bring to a boil then reduce heat to low and cover.
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Simmer for about 50 minutes or until the chicken is cooked through.
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Once the chicken is done, scoop up the chicken drumsticks. Strain the chicken broth, and set aside. Reserve 1 1/2 cup of the broth for the sauce.
For the sauce
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Over medium heat warm up the oil in a large skillet.
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When it's hot, add the onion and sauté until softened for a few minutes. Season with salt.
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Add the garlic cloves and cook for another minute.
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Reduce the heat to low and add the chilies to the skillet, cooking until lightly toasted on each side.
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Next add the tomatoes and chicken broth to the skillet. Cook on medium heat for about 10 minutes.
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Transfer the ingredients in the skillet including the 1 1/2 cups chicken broth to a blender. Also add the peanuts, ground cumin, ground cinnamon, black pepper, and salt. Blend until smooth.
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Return the blended sauce to the skillet. Taste for salt. Add the cooked chicken to the skillet and make sure to coat it in the sauce.
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Cook on medium heat for about 5-7 minutes.
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Serve and enjoy.