POLLO EN SALSA DE CACAHUATE Servings: 6
(Chicken in peanut sauce)
4 1/2 lbs. chicken parts 1 tsp. salt
3 T. fresh lime juice 1/4 med. white onion
2 cloves garlic, unpeeled 1 inch piece cinnamon bark
6 peppercorns 6 cloves
1 1/4 lbs. raw, shelled, unsalted peanuts
2 1/2 oz. can chilies chipotles 2 lg. tomatoes
3 T. peanut or safflower oil 2 c. water or chicken broth
Sprinkle chicken with salt, pepper and lime juice, and set aside.
Toast onion and garlic in small ungreased skillet until soft. Peel garlic.
Add spices, and toast lightly. Remove, then toast peanuts until lightly
colored. Line a small baking pan with aluminum foil, and broil tomatoes,
turning frequently until slightly charred on all sides. Blend tomatoes,
juices, chilies and toasted ingredients until smooth, adding water as
necessary.
Heat oil in a heavy pan and saute chicken until golden. Remove, and
fry blended ingredients over medium heat 3 minutes, stirring constantly.
Lower heat and cook for 20 minutes, occasionally scraping bottom. Return
chicken, and add chicken broth. Season to taste, and simmer 40 minutes.
