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Best Easy Encacahuatado de Pollo Recipe

Name: Best Easy Encacahuatado de Pollo Recipe
Total time: 50 min
Yield: 260 g
Ingredients: boneless skinless chicken thighs 1.5 lbs; dry pasilla chiles 2 pieces; dry guajillo chiles 2 pieces; raw peanuts 0.75 cup; white onion 0.5 cup; tomato 2 pieces; garlic cloves 3 pieces; chicken stock 2 cups; vegetable oil 2 tbsp; salt 1 tsp; black pepper 0.5 tsp; cinnamon stick 0.5 pieces; bay leaf 1 pieces

Chicken in a rich peanut and dried chile sauce, silky and deeply satisfying. This high protein chicken dish offers a nutty, savory flavor that makes an impressive family dinner.

Cook 50 min Difficulty NORMAL 367 kcal

#high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken thighs 1.5 lbs
dry pasilla chiles 2 pieces
dry guajillo chiles 2 pieces
raw peanuts 0.75 cup
white onion 0.5 cup
tomato 2 pieces
garlic cloves 3 pieces
chicken stock 2 cups

Seasonings/Sauce

vegetable oil 2 tbsp
salt 1 tsp
black pepper 0.5 tsp
cinnamon stick 0.5 pieces
bay leaf 1 pieces

Nutrition summary

Carbohydrates 15 g 16%

Protein 29 g 32%

Fat 20 g 52%

Serving size 260g

Cooking steps

1

Toast the peanuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until golden and fragrant; remove and set aside.
2

Heat 1 tablespoon vegetable oil in the same skillet over medium heat. Toast pasilla and guajillo chiles until slightly puffed and fragrant, about 1 minute per side, then remove stems and seeds.
3

Add white onion, tomatoes, and garlic cloves to the skillet with another tablespoon vegetable oil. Sauté over medium heat for 4–6 minutes until softened and lightly caramelized.
4

Place toasted peanuts, chiles, onion, tomatoes, garlic, cinnamon stick, and bay leaf in a blender. Add 1 cup chicken stock and blend until smooth and silky.
5

Season chicken thighs with salt and black pepper. In a Dutch oven, sear chicken over medium-high heat for 2–3 minutes per side, then pour blended peanut-chile sauce over the chicken.
6

Add remaining chicken stock to the pot, bring to a gentle simmer, cover, and cook for 20–25 minutes on low heat until chicken is tender and sauce has thickened.
7

Remove bay leaf and cinnamon stick. Adjust salt and pepper to taste, and serve encacahuatado hot, with sauce generously spooned over chicken.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The fundamental ingredient is peanuts, which form the backbone of the rich, silky sauce. The peanuts offer nutty depth and creamy texture that defines Encacahuatado de Pollo, perfectly supporting the savory flavor of the chicken.

Q. Which ingredients most impact the flavor of this dish?

Dried pasilla and guajillo chiles provide subtle smoky heat and complexity, while peanuts supply richness and savory notes. Together, they build the signature taste that makes this recipe distinctive and deeply satisfying.

Q. What’s the ideal way to prevent the sauce from separating or becoming gritty?

Blending the toasted peanuts, chiles, and vegetables until completely smooth is crucial. Toasting first helps develop flavor and aids in achieving a silky consistency, while simmering on low prevents over-thickening or separation.

Q. How many calories and how much protein are in each serving?

Each serving contains about 367 kcal with 29g of protein, making this dish a high-protein option. The protein-to-carb ratio is favorable for those interested in balanced nutrition, with protein contributing 32% of total calories.

Q. How do you control the heat when cooking the chicken and sauce?

Sear the chicken over medium-high heat for a crisp exterior, then simmer gently on low after adding the sauce to ensure tender meat and a thick, velvety sauce. Avoid boiling, as it can toughen the chicken and cause the sauce to over-reduce.

Best Easy Encacahuatado de Pollo Recipe

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