Chicken in Peanut Sauce

Looking through María Stoopen and Ana Laura Delgado’s important work La Cocina Veracruzana, I found a pork-based version of this dish that I’ve followed with good results. But I think the sauce works even better with chicken.

Like moles and pepianes, this is one of those Mexican dishes with a modest amount of meat or poultry swimming in a large volume of sauce. People in Veracruz usually roast raw peanuts for sauces, as directed