Pollo encacahuatado - Chicken in Peanut sauce
Pollo encacahuatado is a delicious dish which originates from the Veracruz region in Mexico. This dish is made by cooking moist, juicy cuts of Chicken and cooking them in a creamy peanut and chilli sauce resulting in a dish with a complex nutty flavor which is sure to be a crowd pleaser.
Yield: 6 Servings
- 1 cup (235ml) of Peanut Oil.
- 1 Tablespoon of salt.
- 1 Teaspoon of Cayenne Pepper.
- 1/2 a cup of plain flour.
- 3 lb ( 1.4 kg ) of boneless Chicken thigh fillets.
- 2 cups of raw peanuts.
- 6 Cloves of Garlic
- 1 Teaspoon of Cinnamon
- 4 Chipotle Chillis
- 4 Cups of Chicken stock.
- 1/2 teaspoon of peppercorns
- 6 cloves
- 4 Roma Tomatoes diced
- 1 Medium onion diced
- Preheat oven to 350F or 180C
- Mix Salt, Cayenne pepper, and flour and place on a large dinner plate.
- Roll Chicken thighs around in flour mixture until well coated.
- Heat Peanut oil in a large pan and cook chicken thighs in batches until lightly browned. Remove from pan and set aside.
- Place peanuts on a baking tray and place in the pre-heated oven for approximately 10 minutes or until lightly toasted.
- Toast peppercorns and cloves in a skillet over a medium eat until fragrant.
- Place Onions, Tomatoes, Garlic , Peppercorns, Cloves, Peanuts & 1 cup of the chicken stock into a blender and blend until smooth.
- Heat Peanut oil in a large flameproof casserole and fry the peanut spice mixture until it begins to thicken and become darker in color.
- Add the remaining chicken stock and the chicken to the casserole and stir to ensure the chicken is completely covered.
- Bake in a the pre-heated oven for 30 minutes until the chicken is soft and tender.
- Serve over rice.