Encacahuatado (Chicken With Peanut Sauce)

This encacahuatado recipe features tender chicken simmered in a creamy sauce made of peanuts, chilies, and earthy spices. It is beyond delicious and perfect for family dinners.

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Encacahuatado is a traditional Mexican dish often referred to as mole de cacahuate because the preparation and final dish are similar to the popular mole dish.

In a similar way to mole, encacahuatado can be made with chicken or pork, depending on preferences and family traditions. It has a thick, velvety consistency and a nutty, smoky taste that is simply irresistible! That’s why is a favorite of many, especially if served with freshly made tortillas.

This is my family recipe, the one I’ve been making for years because it never fails! It is rich, flavorful, and perfect to prepare ahead and freeze for those busy days.

Ingredients

• Chicken: For this recipe, you can use chicken thighs and drumsticks. A combination of both or only one type works perfectly either way.
• Peanuts: They are the base for the thick sauce. Use peeled roasted peanuts, you can also opt for salted or unsalted and adjust the seasoning accordingly.
• Chiles: I am using chile pasilla, chile ancho, and dried chipotle peppers for a richer sauce. Feel free to use only one type, or substitute with canned chipotle in adobo which is easier to find.
• Tomatoes: Fresh tomatoes are used to add a rich flavor to the sauce. In a pinch, use canned tomato sauce.
• Onion: White onion adds sweetness to this recipe.
• Aromatic & spices: Garlic, bay leaves, whole cloves, pepper, cumin and cinnamon. Feel free to adjust the quantities to your liking.

How to Make Encacahuatado Recipe

Start by cooking the chicken with salt and aromatics such as onion, garlic, and bay leaves. You’ll need about 4-5 cups of the cooking broth, so make sure to add plenty of water.

Chicken thighs and legs will take about 30 minutes to become nicely tender.

Once done, remove the chicken and place it on a plate covered. Then strain the broth and set aside.

Heat about 3 tablespoons of olive oil in a large braising pan. Add the onion and cook for 4-5 minutes. Then add the chilies and spices, and sautè for 1 minute.

Tip: Slightly cooking the spices will make them release their amazing aroma and flavor.

Mix in the tomatoes and cook for 3 minutes, stirring constantly until tomatoes start to soften.

Add a cup and half of the chicken broth and bring everything to a boil, low the heat and simmer for 10 minutes.

Turn off the heat and allow the ingredients to slightly cool down.

Transfer everything, including the cooking water, to a blender along with the toasted peanuts and 1 cup of chicken broth.

Blend at high speed until you have a smooth sauce.

The texture can depend on personal preferences, the longer you blend, the smoother the sauce will be.

Add the sauce to the pan where you cooked the ingredients and pour 1-2 more cups of chicken broth. Bring to a simmer and cook for 5 minutes.

Mix in the cooked chicken thighs and drumsticks, adjust salt to taste, and cook everything over medium-low heat until the sauce thickens to the consistency of gravy.

Turn off the heat and serve the encacahuatado immediately with warm tortillas and rice.

Recipe Notes

• You can substitute Mexican chilies with 2 tablespoons of Paprika.
• If you want a smoother sauce you should blend everything for 3-4 minutes. But if you’d like the sauce to have a little rustic texture, then just blend for 1 minute max.
• You can toast the peanuts yourself, but be careful when you do so as they tend to burn quickly. Do it over low heat and stirring constantly.
• The amount of spices can be adjusted and add less or more of those that you prefer.
• I prefer using whole spices because they have a more intense aroma, however, you can easily swap them for ground spices if you prefer.
• The consistency of the sauce can vary also according to how long you cook it. The longer, the thickest.

Serving Suggestions

Encacahuatado is a hearty main dish that is traditionally served with Mexican white rice and corn tortillas.

But I like to experiment with other sides such as mashed potatoes or just a simple ensalada verde (green salad). Both go perfectly with this rich chicken dish!

Steamed rice or noodles are another option and a favorite for family dinners.

Store And Reheat

One of the things I love most about the Mexican encacahuatado recipe is that it can be made ahead and stored both in the fridge and the freezer and be ready for those busy days.

I usually make a large batch and divide it into airtight containers. In the fridge, it lasts 3-4 days, while in the freezer it will be good for up to 3 months.

To reheat. Thaw the stew overnight if frozen, then place the stew in a deep pan with a splash of chicken stock to loosen up the sauce. Reheat over medium heat stirring from time to time.

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