Just before serving, take another taste of the sauce. But you can also simmer chicken directly in the sauce.Īs photographed, these chicken thighs and potatoes were in the oven for 25-30 minutes as the sauce simmered on the stove. Since the sauce needs some reduction, I think it’s easiest to roast the chicken (and potatoes) in the oven at the same time.
You’ve got plenty of choices on the chicken. Let the sauce reduce for 20-30 minutes, stirring regularly. If you used unsalted peanuts you can add a generous pinch of salt here.Īnd now taste! Note the flavor after adding the cinnamon and ground clove as you’ll want to reproduce this just before serving. Untar los filetes de pollo en la mezcla de mantequilla y después pasarlas por la mezcla de migas y queso. Let it reduce for a few minutes and then add the 2 cups of stock, 1 teaspoon cinnamon, and a pinch of ground clove (around 1/8 teaspoon). En una olla derretir la manteca y agregar la salsa inglesa y la mostaza. Heat a dollop of oil in a saucepan (I used lard), and add the sauce. You can add a few tablespoons of stock if you need to. Pulse blend.Īdd the peanuts in batches and blend. You’ll be using considerably more chipotles than a standard salsa recipe because they’ll get diluted down by the stock and peanuts.įour chipotles with some of the seeds scraped out is a good starting point.Īdd the tomatoes, onion, garlic and chipotles to a blender. Meanwhile, we’ll put 2 tomatoes in the oven at 400F to roast for the next 15-20 minutes.Īnd add 1/2 onion and 2 garlic cloves to a dollop of oil for a quick Otherwise, roasted will still work.Īdd 3/4 cups of peanuts to a dry skillet and roast until warm and fragrant. Start with unroasted, unsalted peanuts if you can find them. Pollo En Salsa De Cacahuate - Chicken in Peanut Sauce Kennedy’s adaptation of the Oaxacan maid’s Pollo En Salsa De Cacahuate. So consider this post an adaptation of Ms.
Using the chipotles-in-adobo has one additional benefit it’s easy to keep the pantry stocked with them for some quick go-to meals. You’ll frequently see this dish using Anchos or Moritas as the chili pepper of choice, but in her exemplary compilation work The Essential Cuisines of Mexico, Diana Kennedy relays a recipe using chipotles-in-adobo as the star pepper, claiming her source to be a maid from the southern Pacific state of Oaxaca. Combining this with some freshly roasted peanuts creates a rich, hearty sauce that will taste both new and familiar at the same time. You’ll recognize the base here as the Tomato-Chipotle Salsa that we tackled a couple weeks ago. Combining nuts and seeds with core salsa ingredients can create an instant delight that can be used in an infinite number of ways. Stir in the water or stock, add the olives and some black pepper, cover and simmer for about 20 minutes, until the chicken is tender and you have a juicy and rich sauce.Warning: now entering the unheralded category of Rustic Sauce that is slowly becoming more common outside of Mexico. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated. Add the wine and stir into the flour until there are no lumps. Add the rosemary sprigs and then quickly flambé by setting light to the pan with a lighter or some long matches. Now sprinkle over the flour and cook for 1 minute., stirring all the time.
Add the garlic and onion and fry until it starts to colour. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Place in a large heavy-based pan over a high head and add the olive oil. Season the chicken thighs with salt and pepper.