Chicken in Peanut Sauce (Marcela Valladolid) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 large tomatoes, cored |
2 cups roasted, unsalted peanuts |
1 tablespoon peanut butter |
salt and freshly ground black pepper |
2 cups shredded chicken breast meat, from 2 cooked chicken breasts |
sesame seeds, for garnish |
chopped fresh cilantro, for garnish |
warm corn tortillas or white rice, for serving |
Directions:
1. 2 tablespoons adobo sauce from canned chipotles (reserve chipotles for another use)
2. Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste.
3. Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice.
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