Pollo encacahuatado

Method

1. 1 Roast peanuts with their skins on in a dry pan for 8 minutes, then rub off the skins.
2. 2 Removing the thin skin is mandatory; otherwise, the sauce will have a bitter taste and a dull color.
3. 3 Boil the chicken for 30 minutes and reserve the broth.
4. 4 Soak dried chilies and then blend them with roasted peanuts, grilled tomatoes, garlic, cinnamon, and cumin seeds.
5. 5 Fry the sauce in pork fat for 15 minutes, stirring constantly until the sauce thickens and the oil rises to the surface.
6. 6 Pour in the chicken broth, simmer the chicken for 20 minutes, and serve with warmed cornbread.

With an appliance

• Pressure cooker 50 min

  Replace step 3: boil the chicken under high pressure for 12 minutes, then release the pressure naturally for 8 minutes, keeping the broth; this reduces cooking time by about 10 minutes compared to the usual 30 minutes, resulting in evenly tender meat and eliminating the need to constantly monitor the pot. Continue cooking the peanut roasting, sauce frying, and braising of the chicken for 20 minutes with the lid open to allow the sauce to thicken and the oil to rise.