Pollo encacahuatado – chicken in peanut and chipotle sauce

Ingredients for 4 portions

• 1.2 kgChicken legs, split into drumsticks and thighs
• ≈ 1 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic, for the broth
• to tasteSalt
• 150 gPeanuts, skinned, unsalted
• 3Tomatoes
• 2Chipotle peppers in adobo
• ½Yellow onion, for the sauce
• 2 clovesGarlic, for the sauce
• 1 mlCinnamon, or a small piece of cinnamon stick
• 2Cloves
• 2 tbspRapeseed oil
• to tasteBlack pepper

On the side

• 12Corn tortillas

Method

1. Put the chicken in a pan with the water, the piece of onion, the garlic for the broth and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 25 minutes, until the chicken is cooked through.
3. Meanwhile, toast the peanuts in a dry frying pan over a medium-low heat, stirring, for 4 minutes, until golden and fragrant. Tip them out and char the tomatoes in the same pan for 8 minutes, turning, until soft and blackened in spots.
4. Lift out the chicken and strain the broth. Blend the peanuts and tomatoes with the chipotles, the onion and garlic for the sauce, the cinnamon, the cloves and 500 ml of the broth until completely smooth.
5. Heat the oil in a casserole over a medium heat, pour in the sauce (careful, it spits) and fry, stirring, for 5 minutes, until it thickens and darkens.
6. Add the chicken and enough broth to make a thick but pourable sauce, like double cream. Simmer over a low heat for 15 minutes, stirring often so it doesn't catch. Season with salt and pepper.
7. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
8. Serve the chicken with plenty of sauce and the warm tortillas.

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