Name: Chicken in Peanut Sauce (Pollo en Cacahuate)
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: ⅓ cup dry red wine; 2 cups chicken stock, preferably homemade; 2 tablespoons cider vinegar; 2 Pickled Chipotle Chiles or canned chipotles in adobo; Freshly ground black pepper; 1 teaspoon sugar; 1 small white onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 large fresh hoja santa leaf or 2–3 dried leaves; 1 French roll (about 3 ounces), cut into ½-inch slices, or four ½-inch slices French baguette; 2 tablespoons vegetable oil; 2 large ripe tomatoes, coarsely chopped; 1 cup shelled and skinned raw peanuts or roasted peanuts; 1½–2 teaspoons salt, or to taste; 1 3½-to-4- pound chicken, cut into 6 serving pieces; 2 ancho chiles, stemmed and seeded

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

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