Chicken Cacahuate - Chicken in Peanut Sauce

Chicken Cacahuate - Chicken in Peanut Sauce

Susie Heller

Susie Heller

March 15th, 2018

https://simplefeast.com/chefscatalog

Chicken Cacahuate- Chicken in Peanut Sauce
Serves 4

Note: It the chicken breasts are very thick, they can be butterflied by slicing horizontally and
opening each piece like a book. Rice is a nice accompaniment to soak up all the delicious sauce.

Ingredients
Canola oil
1 cup sliced yellow onions
2 whole garlic cloves
1 1/4 cups roasted peanuts + 1/3 cup coarsely chopped roasted peanuts for garnish
1/4 teaspoon ground cinnamon
Freshly ground black pepper
1/8 teaspoon ground cloves
One 28-ounce can whole peeled tomatoes with their juice
2 to 3 chipotle peppers in adobo sauce (3 will make a very spicy sauce)
3 cups chicken stock
4 boneless skinless chicken breasts, at cool room temperature
Kosher salt
2 tablespoons cider vinegar
1/3 cup sliced scallions
1/4 cup cilantro leaves
4 large lime wedges
3 cups cooked rice for serving

Directions
Heat a film of canola oil in a sauté pan over medium-high heat. Add the onions and lower the
heat to sauté for about 7 minutes, until the onions are softened and a rich golden brown. Add
the garlic and sauté another minute or two. Stirring constantly add the peanuts, cinnamon,
black pepper and cloves and cook until the spices are fragrant, about 1 minute.
Add the tomatoes and their juices, the chipotles with the sauce that clings to them and 2 cups
of the chicken stock. Bring to a simmer, cover, turn off the heat and let it rest for at least 30
minutes.


Meanwhile, season both sides of the chicken with salt and pepper. Pour a film of canola oil in a
skillet over medium-high heat and brown the chicken on both sides. Remove from the pan.
Transfer the tomato mixture to a powerful blender and puree until completely smooth. Strain
(pressing on any solids) back into the sauté pan. Bring to a simmer. Add the vinegar and
submerge the pieces of chicken in the sauce. If the sauce doesn’t cover the chicken, or it seems
too thick, stir in the remaining chicken stock. Simmer for 25 minutes or until the chicken is
cooked throughout.


Spoon rice onto each serving plate. Top with the chicken and a gererous ladleful of sauce.
Garnish with the chopped peanuts, scallions and cilantro. Garnish each dish with a wedge of
lime.

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Ingredients

  • Canola oil
  • 1 cup sliced yellow onions
  • 2 whole garlic cloves
  • 1 1/4 cups roasted peanuts + 1/3 cup coarsely chopped roasted peanuts for garnish
  • 1/4 teaspoon ground cinnamon
  • Freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • One 28-ounce can whole peeled tomatoes with their juice
  • 2 to 3 chipotle peppers in adobo sauce (3 will make a very spicy sauce)
  • 3 cups chicken stock
  • 4 boneless skinless chicken breasts, at cool room temperature
  • Kosher salt
  • 2 tablespoons cider vinegar
  • 1/3 cup sliced scallions
  • 1/4 cup cilantro leaves
  • 4 large lime wedges
  • 3 cups cooked rice for serving
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