Pollo Encacahuatado

Pollo Encacahuatado
Chicken with peanut sauce
3 medium, skinned chicken breasts
3 Tbl sunflower oil
1 small yellow onion, peeled
3 cloves garlic, peeled
½ cup Tio Pablo Mexican Spicy Peanuts
400g tinned tomatoes
1 medium dried ancho poblano chilli, soaked for 10 minutes in warm water, de-veined and seeded
1 tsp cinnamon
1 cup chicken broth
Sea salt/Coarse black pepper to taste
Mexican oregano to garnish


In a frying pan, cook chicken breasts in 2 Tbl oil for 5-10 minutes until brown.  Season with salt and pepper
While chicken is cooking, add 1 Tbl oil, onion, garlic and peanuts into a food processor and puree
Remove peanut mixture and place in a bowl.  Without cleaning the processor, add tomatoes, ancho poblano, cinnamon and broth and puree
Remove chicken from frying pan and place onto a plate.  Without cleaning the frying pan, add peanut mixture and cook for 2-3 minutes.  Then add tomato mixture and cook together for 5 more minutes
Add chicken back into pan with the sauce and cook for about 20 more minutes, until chicken has thoroughly cooked and absorbed sauce.  Season with salt if necessary
Place rice onto a platter and add chicken and sauce.  Garnish with Mexican Oregano.  Serves 2-3

Products used in this recipe

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