Chicken with Peanut and Red Chili Sauce (Pollo Encacahuatado)

Ingredients

• 2 lb chicken thighs (boneless, skinless, trimmed of excess fat)
• 1 cup roasted peanuts (salted or unsalted)
• 3 dried ancho chilies (stemmed and seeded)
• 2 dried guajillo chilies (stemmed and seeded)
• 3 plum tomatoes (halved lengthwise)
• 1 white onion (small, peeled and halved)
• 4 cloves garlic (unpeeled)
• 2 cup chicken broth (low-sodium)
• 1 cinnamon stick (about 2 inches long)
• 2 tbsp neutral oil (such as grapeseed or canola)
• kosher salt (to taste)
• black pepper (to taste)

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.

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.

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.

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.

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.

Notes

If your peanuts are very salty, omit the salt when blending the sauce and only add it at the very end after tasting. This dish is an adaptation of 'cerdo encacahuatado' (peanutted pork) taught at Casa Jacaranda in Mexico City.

Nutrition per serving

• main
• chicken
• Mexican
• stew
• peanuts
• chilies
• dinner