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Best Easy Pollo en Salsa de Cacahuate Recipe

Name: Best Easy Pollo en Salsa de Cacahuate Recipe
Total time: 55 min
Yield: 240 g
Ingredients: boneless, skinless chicken thighs 2 lbs; raw unsalted peanuts 0.5 cup; pasilla chiles, stemmed and seeded 3 pieces; roma tomato, quartered 1 piece; white onion, sliced 0.5 cup; garlic cloves 2 cloves; vegetable oil 2 tbsp; chicken broth 1.5 cups; kosher salt 1 tsp; black pepper 0.5 tsp; cinnamon 0.25 tsp; sugar 0.5 tsp

Chicken in a creamy peanut and dried chile sauce, a Mexican take on nut-based sauces. This high protein chicken dish offers rich, savory flavors for an impressive family meal.

Cook 55 min Difficulty NORMAL 395 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

boneless, skinless chicken thighs 2 lbs
raw unsalted peanuts 0.5 cup
pasilla chiles, stemmed and seeded 3 pieces
roma tomato, quartered 1 piece
white onion, sliced 0.5 cup
garlic cloves 2 cloves
vegetable oil 2 tbsp
chicken broth 1.5 cups

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.5 tsp
cinnamon 0.25 tsp
sugar 0.5 tsp

Nutrition summary

Carbohydrates 14 g 14%

Protein 38 g 39%

Fat 20 g 47%

Serving size 240g

Cooking steps

1

Season the chicken thighs with 0.5 tsp salt and black pepper on both sides. Heat 1 tbsp oil in a large skillet over medium-high. Sear the chicken for about 3-4 minutes per side until golden brown, then transfer to a plate (do not cook through).
2

Add the remaining 1 tbsp oil to the skillet. Toast the peanuts, pasilla chiles, and garlic for 2-3 minutes over medium heat, stirring to prevent burning.
3

Add the sliced onion and tomato to the skillet, cooking until the onion is softened, about 5 minutes. Stir occasionally for even caramelization.
4

Transfer the peanuts, chiles, onion, tomato, and garlic to a blender. Pour in 1 cup chicken broth, cinnamon, sugar, and remaining 0.5 tsp salt. Blend until a smooth, thick sauce forms.
5

Return the chicken to the skillet. Pour the peanut-chile sauce over the chicken. Add the remaining 0.5 cup chicken broth and bring to a gentle simmer over medium-low. Cover and cook for 30 minutes, turning the chicken once halfway, until the chicken is fully cooked and the sauce is rich and creamy.
6

Taste and adjust seasoning if needed before serving. Serve hot with rice or warm tortillas as desired.

Personalized Q&A

Q. What's the key ingredient in this Pollo en Salsa de Cacahuate recipe?

The star ingredient is raw unsalted peanuts, which, when blended with dried pasilla chiles and tomatoes, create the dish’s rich, creamy, and deeply nutty sauce. This peanut base delivers both flavor and signature texture, making it essential to the recipe’s identity.

Q. How do I prevent the peanuts and chiles from burning during toasting?

Toast the peanuts and pasilla chiles over medium heat in oil for just 2–3 minutes, stirring constantly. Keep a close watch, as high heat or leaving them unattended can cause bitterness. The proper timing preserves their natural oils and enhances flavor without scorching.

Q. How can I ensure the chicken stays juicy in this dish?

For tender, moist chicken, sear the thighs briefly on high heat—just until golden but not cooked through. Finish cooking gently in the sauce over medium-low heat; simmering the chicken covered in the peanut sauce for about 30 minutes ensures both full doneness and juiciness without drying out.

Q. What is the nutrition profile per serving for this recipe?

Each serving (240g) provides approximately 395 kcal with 38g protein (39% of calories), 14g carbohydrates (14%), and 20g fat (47%). This makes it a high-protein and balanced choice, with moderate fat and low carbohydrates.

Best Easy Pollo en Salsa de Cacahuate Recipe

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