Pollo Encacahuatado
Tender chicken simmered in a rich, savory peanut sauce with chiles and spices. A Mexican classic that's comforting, aromatic, and deeply flavorful.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 whole guajillo or ancho chiles, dried
- ½ cup creamy peanut butter
- 1 medium onion, halved
- 3 whole garlic cloves
- 2 cups chicken broth
- ½ cup tomato sauce
- 2 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Remove stems and seeds from dried chiles. Toast in a dry skillet over medium heat for 60 seconds until fragrant.
- 2
Pour 1 cup boiling broth over chiles and let sit 10 minutes to soften.
- 3
Blend softened chiles, soaking broth, peanut butter, onion, and garlic until smooth.
- 4
Heat olive oil in a large skillet or Dutch oven over medium-high heat, about 2 minutes.
- 5
Season chicken with salt and pepper. Sear until golden on both sides, about 8 minutes total. Don't move pieces around.
- 6
Pour chile-peanut sauce and remaining 1 cup broth over chicken. Add tomato sauce and stir gently.
- 7
Reduce heat to low. Cover and simmer 25 minutes until chicken is fork-tender.
- 8
Taste and adjust salt and pepper as needed. Serve hot with rice or warm tortillas.
Tools you’ll need
- large skillet or Dutch oven with lid
- small skillet
- blender or food processor
- wooden spoon
- instant-read thermometer (optional)
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