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
4 cups hot water 1 L
2 pounds whole chicken breasts, boneless, skinless 1 kg
2 bay leaves
1 clove garlic
1 teaspoon whole black peppercorns 5 mL
1/2 teaspoon salt 2 mL
5 ancho chiles
3 pasilla chiles
1 teaspoon canola oil 5mL
1 tablespoon canola oil 15 mL
2 cups unsalted peanuts 500 mL
4 cloves garlic, minced
1/4 cup chopped onion 60 mL
2 chipotle chiles canned in adobo sauce
1 teaspoon salt 5 mL
2 chayotes, peeled and diced
1 medium potato, peeled and diced
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.
Meanwhile, soak dried chiles in hot water
for 15 minutes. Devein and chop. Discard soaking water.
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.
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.
Meanwhile, in small pot, cook chayotes and potato in hot salted water until tender. Drain and rinse.
In skillet, combine sauce, chicken, chayote and potato and continue cooking
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