Photograph of the finished Pollo encacahuatado

Mexico · Gà xốt lạc rang Encacahuatado

Pollo encacahuatado

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.7 lb
  • Photograph of Roasted peanuts Roasted peanuts 1.6 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.9 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 1.6
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Pork fat Pork fat 7.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Tortilla Tortilla 16 leaves
  • Photograph of Fennel seeds Fennel seeds 0.7 oz

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.

Start cooking