F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chicken in Peanut Sauce (Pollo Encacahuetado)

  • SERVINGS: 4
  • MAKE-AHEAD
  • STAFF-FAVORITE

When Mexicans want to say "I couldn't care less," they'll remark "Me importa un cacahuete"—I couldn't care a peanut. The expression obviously does not refer to food, because peanuts are prized all over Mexico, especially in Veracruz.

  1. 2 ancho chiles, stemmed and seeded
  2. Boiling water
  3. 1 cup raw peanuts, shelled and skinned (4 ounces)
  4. 2 large tomatoes, coarsely chopped
  5. 1 hard roll, cut into 1-inch pieces
  6. 1 small onion, coarsely chopped
  7. 2 canned chipotle chiles in adobo
  8. 2 garlic cloves, chopped
  9. 1 teaspoon sugar
  10. 1 teaspoon Ceylon cinnamon
  11. 1 teaspoon salt
  12. One 3 1/2 -pound chicken, cut into 8 pieces
  13. 1/3 cup vegetable oil
  14. 2 cups chicken stock or canned low-sodium broth
  15. 1/2 cup dry red wine
  16. 2 tablespoons red wine vinegar
  1. Soak the ancho chiles in boiling water until softened, about 15 minutes. Meanwhile, in a large deep skillet, toast the peanuts over moderately low heat, stirring constantly, until golden, about 15 minutes. Transfer to a plate to cool.
  2. Drain the anchos and transfer to a blender. Add the peanuts, tomatoes, hard roll, onion, chipotles, garlic and sugar and puree until smooth.
  3. Combine the cinnamon and salt and sprinkle all over the chicken. Heat the oil in the large skillet until shimmering. Add half of the chicken and cook over moderately high heat until golden, about 6 minutes per side; transfer to a plate. Repeat with the remaining chicken.
  4. Pour off all but 2 tablespoons of the oil from the skillet. Add the peanut sauce and cook over moderate heat, stirring constantly, until very thick, about 15 minutes. Add the chicken stock, wine and vinegar and bring to a simmer. Nestle the pieces of chicken in the sauce and simmer over moderately low heat, turning occasionally, until cooked through, about 25 minutes.
Make Ahead The chicken can be refrigerated for up to 2 days ahead.

Suggested Pairing

The spicy, earthy peanut sauce suggests a California Zinfandel to match.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.