Chicken with Peanut and Red Chili Sauce (Pollo Encacahuatado)

Steps

1. 1

   In a large skillet over medium-high heat, toast the dried ancho and guajillo chilies, pressing down with a spatula, until fragrant and slightly lightened in color, about 30 to 60 seconds per side. Transfer the chilies to a bowl and cover with hot water; let soak for 15 minutes to soften.

   Start 1-minute timer
2. 2

   In the same skillet over medium-high heat, char the halved tomatoes, onion halves, and unpeeled garlic cloves. Cook until the vegetables are softened and well-browned or blackened in spots, about 8 to 10 minutes. Remove the garlic cloves as they soften, peel them, and set aside with the other charred vegetables.

   Start 10-minute timer
3. 3

   Drain the soaked chilies and discard the soaking liquid. In a blender, combine the softened chilies, charred tomatoes, onion, peeled garlic, roasted peanuts, and 1 cup of the chicken broth. Blend until the mixture is completely smooth and velvety.

4. 4

   In a Dutch oven or large pot, heat the oil over medium-high. Carefully pour in the peanut-chili puree (it may splatter). Cook, stirring constantly, until the sauce darkens slightly and thickens, about 5 minutes.

   Start 5-minute timer
5. 5

   Stir in the remaining 1 cup of chicken broth and the cinnamon stick. Season the chicken thighs with salt and pepper, then add them to the pot. Bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover, and cook until the chicken is tender and cooked through, about 35 to 45 minutes.

   Start 45-minute timer
7. 7

   Remove the cinnamon stick. Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve the chicken and sauce warm with rice or tortillas.