Pink Adobe Peanut Chicken
Dive into bold Southwestern-inspired flavors with this Pink Adobe Peanut Chicken recipe, a unique fusion of tender seared chicken breasts and a creamy, spiced peanut-tomato sauce. Seasoned with cayenne, ground cumin, and chili powder, the chicken simmers to perfection in a rich blend of smooth peanut butter, crushed tomatoes, and heavy cream. This dish is brought to life with the warmth of garlic, the sweetness of sautéed onions, and a hint of fresh cilantro for garnish. Perfectly paired with fluffy rice or warm tortillas, it's a comforting yet adventurous meal that balances creamy, savory, and slightly spicy notes in every bite. Ready in under an hour, this recipe offers a restaurant-quality experience right from your kitchen!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Flour
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Chicken stock
- 0.5 cup Smooth peanut butter
- 1 cup Canned crushed tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 cup Heavy cream
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 servings Cooked rice or warm tortillas (for serving)
Instructions
Season the chicken breasts with salt, black pepper, and cayenne pepper on both sides.
Lightly coat each chicken breast in flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat.
Sear the chicken breasts in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside (they do not need to be fully cooked yet).
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet.
Whisk in the peanut butter until fully incorporated, followed by the crushed tomatoes, ground cumin, and chili powder.
Return the chicken breasts to the skillet, spooning the sauce over them.
Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is completely cooked through (internal temperature should reach 165°F/74°C).
Stir in the heavy cream and let the sauce simmer uncovered for an additional 3-5 minutes to thicken slightly.
Taste and adjust seasoning if necessary.
Garnish with fresh cilantro and serve hot over cooked rice or with warm tortillas.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
