POLLO ENCACAHUATADO | #VickyRecetaFacil

Pollo Encacahuatado, a classic Mexican dish, offers a delightful combination of tender chicken pieces simmered in a rich, creamy peanut sauce. This traditional recipe brings together the depth of dried Mexican chiles, the smoothness of peanuts, and an array of spices to create a flavor-packed meal that's perfect for serving with rice and tortillas.

Ingredients

For the Chicken Broth:
🍗 1.25 kg chicken, 5 thighs and 5 drumsticks, skinless
🧅 1 medium onion
🍃 1 large bay leaf
🧄 2 large garlic cloves
🌿 1/2 teaspoon dried oregano
🥄 1 tablespoon rock salt
💧 2.5 liters water

For the Peanut Sauce:
🥜 1 cup unsalted peanuts, 140g
🌱 2 tablespoons white sesame seeds, 14g
🌶️ 3 dried guajillo chiles, 15g, deseeded and de-veined
🌶️ 2 dried chipotle chiles, 15g, deseeded and de-veined
🌶️ 1 dried arbol chile, stem removed
🌽 1 stale corn tortilla
🧅 1 medium onion
🧄 2 medium garlic cloves
🍅 3 saladette tomatoes, 300g, quartered
🌿 1 pinch ground cinnamon
🥄 1/2 teaspoon chicken bouillon powder
🛢️ 1 tablespoon rock salt
🛢️ 4 whole cloves
🛢️ 2 whole allspice berries
🛢️ 1 pinch dried oregano
🛢️ 5 whole black peppercorns
🛢️ Vegetable oil
🐖 2 tablespoons lard

Instructions

1- Cooking the Chicken:

• Wash and place the chicken pieces in a pressure cooker.
• Add the onion, bay leaf, garlic cloves, oregano, rock salt, and enough water to cover the chicken.

2- Simmering Chicken:

• Bring to a boil over high heat, then simmer for 50 minutes.
• Skim off any foam periodically for clarity.

3- Resting the Chicken:

• Set aside the cooked chicken.
• Ensure it is thoroughly cooked but not falling apart.

4- Preparing the Sauce Ingredients:

• De-vein the chiles using scissors and quarter the tomatoes.
• In a frying pan, heat oil over high heat.

5- Frying Ingredients:

• Quickly fry the chiles one by one and transfer them to a pot with hot chicken broth.
• Fry the stale tortilla until crisp and add to the broth.

6- Toasting Nuts and Seeds:

• Fry peanuts until golden brown, and lightly toast sesame seeds.
• Set aside both ingredients.

7- Frying Aromatics:

• In the same pan, fry the garlic and onion until golden.
• Add them to the broth with the tomatoes and let it soak for 10 minutes.

8- Blending the Sauce:

• Blend the chile-tomato mixture along with spices until smooth.
• In a pot with melted lard, strain the blended chile mixture, discarding the pulp.

9- Combining Mixtures:

• Blend the fried peanuts, sesame seeds, and chicken broth until smooth.
• Add to the pot with the chile sauce.

10- Final Simmer and Serving:

• Stir the sauce mixture and simmer for 10 minutes.
• Add the chicken pieces to the sauce and simmer covered for 15 minutes.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: Approximately 1 hour 35 minutes
Servings: 6
Calories: Approx. 600 per serving
Protein: 45g
Fat: 35g
Carbohydrates: 20g
Equipment: Pressure cooker, Frying pan, Pot, Blender (OSTERizer brand), Cutting board, Knife, Kitchen scissors, Ladle, Spoon

Cooking Tips:

• Ensure that the chiles are not burnt to prevent bitterness.
• Always cover the blender when blending hot ingredients to avoid spills from steam pressure.

#polloencacahuatado #mexicancuisine #chickenrecipe #peanutsauce #traditionaltastes

VICKY RECETA FACIL: https://www.youtube.com/@VICKYRECETAFACIL

#vickyrecetafacil

Pollo Encacahuatado