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Chicken in Peanut Sauce

Chicken in Peanut Sauce

Three different chiles amp up the flavor in this delicious peanut sauce. Canola oil provides healthy monounsaturated fat plus a neutral taste that lets the other ingredients shine. Enjoy the chicken with rice and tortillas for a complete dish.



Peanut Sauce


  1. In medium pot, add water, chicken breasts, bay leaves, garlic, black peppercorns and salt. Bring to a boil. Reduce heat and simmer 20 minutes. Remove chicken, cool and cube. Set aside. Discard bay leaf and peppercorns from stock. Reserve stock for peanut sauce.
  2. Meanwhile, soak dried chiles in hot water for 15 minutes. Devein and chop. Discard soaking water.
  3. Heat oven to 350 degrees F (180 degrees C). On parchment-lined baking pan, brush tomato and tomatillo with 1 teaspoon (5 mL) canola oil. Roast 15 minutes. Cool and discard seeds and any tomato skin that comes loose. Set aside.
  4. In frying pan, add 1 tablespoon (15 mL) canola oil and lightly sauté peanuts, garlic and onion. Add to food processor with roasted tomato, tomatillo, all chiles and reserved chicken stock. Season with salt. Blend until thick and smooth.
  5. Meanwhile, in small pot, cook chayotes and potato in hot salted water until tender. Drain and rinse.
  6. In skillet, combine sauce, chicken, chayote and potato and continue cooking until hot.

Yield: 6 servings | serving size 2 cups (500 mL)

Nutritional Analysis: Calories 590 Total Fat 34 g Saturated Fat 4.5 g Cholesterol 95 mg Carbohydrates 31 g Fiber 11 g Sugars 5 g Protein 48 g Sodium 780 mg Potassium 1473 mg

Source: Chef Guadalupe García de León

Recipe and photograph courtesy of


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