This Pollo Encacahuatado recipe features tender chicken thighs simmered in a rich Mexican peanut sauce made with toasted peanuts, ancho and chipotle chiles, tomatoes, bread and warm spices. The chicken is seared first, then gently cooked in the sauce until tender, while lime juice and red wine vinegar add brightness to balance the deep, nutty flavors.

Watch how to make Pollo Encacahuatado

Ingredients

For the chicken and broth

• 4 boneless chicken thighs, with bones reserved for the broth, about 700–900 g (1 1/2–2 lb) total before deboning
• Bones from the chicken thighs
• 960 ml (4 cups) water
• 1 small onion, roughly chopped, about 100 g (3 1/2 oz)
• 1 garlic clove
• 1 bay leaf
• 6 cardamom pods
• Salt, to taste

For the peanut sauce

• 2 dried ancho chiles, stemmed and seeded
• 2 dried chipotle chiles, stemmed if needed
• 120 g (1 cup / about 4 oz) raw peanuts, shelled and skinned
• 2 large tomatoes, roughly chopped, about 450–500 g (1–1.1 lb)
• 1 small crusty bread roll, cut into pieces, about 50–70 g (2–2 1/2 oz). Use a bolillo, papo seco, small baguette piece, or any plain crusty white roll.
• 1 small onion, roughly chopped, about 100 g (3 1/2 oz)
• 2 garlic cloves, roughly chopped
• 1 tsp sugar, about 4 g
• 1 tsp cinnamon
• 1 tsp kosher salt, or to taste
• 80 ml (1/3 cup) vegetable oil
• 480 ml (2 cups) chicken stock or low-sodium broth
• 2 tsp lime juice
• 2 tbsp (30 ml) red wine vinegar

Instructions

Make the chicken broth

Place the reserved chicken bones in a pot and add the water. Set over medium heat and bring to a gentle simmer, skimming off any foam that rises to the surface.

Add the chopped onion, garlic clove, bay leaf, cardamom pods and a little salt. Simmer gently for about 30 minutes.

Remove the chicken bones, then strain the broth and set it aside for the sauce.

Soften the chiles and toast the peanuts

While the broth is simmering, soak the dried ancho and chipotle chiles in boiling water for about 15 minutes, or until softened. Drain and set aside.

Toast the peanuts in a dry pan over low to medium-low heat, stirring constantly, until golden and fragrant, about 10–15 minutes. Transfer to a plate and let cool slightly.

Blend the peanut sauce

Add the softened chiles, toasted peanuts, tomatoes, bread, onion, garlic and sugar to a blender.

Blend until smooth. If the mixture is too thick for your blender, add a small splash of the reserved chicken broth. Blend for several minutes for a very smooth sauce, or more briefly for a rustic texture.

Season and sear the chicken

Mix the cinnamon and kosher salt together, then sprinkle evenly over the chicken thighs.

Heat the vegetable oil in a large deep skillet or wide pan over medium-high heat. Add the chicken thighs and sear until golden on both sides, about 5–6 minutes per side. Transfer the chicken to a plate.

Pour off most of the oil, leaving about 2 tablespoons in the pan.

Cook the peanut sauce

Add the blended peanut sauce to the same pan. Cook over medium heat, stirring often, until very thick and slightly deeper in color, about 10–15 minutes.

Add the chicken stock or reserved broth, lime juice and red wine vinegar. Stir well and bring the sauce to a gentle simmer.

Simmer the chicken and finish

Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low and simmer gently for about 20–25 minutes, turning the chicken occasionally, until fully cooked and tender.

If the sauce becomes too thick, add a little more chicken broth. If it is too thin, simmer uncovered for a few more minutes until it reaches the consistency you prefer.

Taste and adjust with additional salt, vinegar or a small pinch of sugar if needed.

Serve hot with rice, warm tortillas, or both.

Recipe Notes

Bread for thickening

The bread helps thicken the peanut sauce and give it body. Use any plain crusty white roll, such as a bolillo, papo seco or a piece of baguette.

Using leftover cooked chicken

If using leftover cooked chicken, skip the searing step and simmer the chicken gently in the finished sauce until heated through. In that case, prepared chicken stock or bouillon can replace the homemade broth.

Toast the peanuts carefully

Toast the peanuts slowly over low to medium-low heat and stir constantly. They can burn quickly, and burnt peanuts may make the sauce bitter.

Adjust the sauce texture

For a smoother sauce, blend for several minutes. For a more rustic texture, blend more briefly.

Control the thickness

The sauce will continue to thicken as it simmers. Add a little more broth if you prefer a looser consistency.

Learn more about Pollo Encacahuatado

Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Pollo Encacahuatado.