Pollo En Salsa De Mani
Delight your taste buds with *Pollo en Salsa de Maní*, a rich and comforting dish that brings the vibrant flavors of Latin American cuisine straight to your table. Succulent bone-in chicken thighs simmer gently in a luxuriously creamy peanut butter sauce, infused with the aromatic blend of sautéed onions, garlic, ripe tomatoes, and warm spices like cumin and paprika. The natural peanut butter adds a nutty depth to the savory sauce, perfectly balanced by the freshness of a cilantro garnish. Ready in just under an hour, this satisfying recipe pairs wonderfully with fluffy white rice, making it the ideal meal for weeknight dinners or special gatherings. With its bold flavors and easy preparation, *Pollo en Salsa de Maní* is a must-try dish that promises to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large ripe tomato, diced
- 1 cup natural peanut butter (unsweetened, unsalted)
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups white rice (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Season the chicken thighs with salt and pepper on both sides. Add them to the skillet and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomato to the skillet and cook for 5 minutes, stirring occasionally, until the tomato breaks down and forms a chunky sauce.
Stir in the peanut butter, chicken broth, ground cumin, and paprika. Mix until the peanut butter is fully dissolved and the sauce is smooth.
Return the seared chicken thighs to the skillet, ensuring they are fully submerged in the peanut sauce.
Lower the heat, cover the skillet, and let the chicken simmer for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent the sauce from sticking to the pan.
Adjust seasoning with additional salt and pepper, if needed.
Serve the chicken and peanut sauce hot, garnished with chopped fresh cilantro. Optionally, serve with white rice on the side to soak up the sauce.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.2 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3845 mg | 82% | |
*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.
