Pollo Encacahuatado (Chicken in Peanut and Chipotle Sauce)
Tender chicken in a creamy, mildly smoky peanut sauce built on tomato, guajillo and chipotle. Rich but not heavy, and fine with plain rice.
- Time55 min
- LevelEasy
- Costabout £2.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the guajillo chillies in a dry pan for 20 seconds each side. Soak them in 200 ml boiling water for 15 minutes.
15 min - 2
Blend the chillies and their water with the peanuts, chipotle, tomatoes, onion, garlic, vinegar and salt until completely smooth. Add 200 ml water and blend again.
- 3
Heat the oil in a wide pan and brown the chicken for 3 minutes each side.
6 min - 4
Pour in the sauce, bring to a simmer, cover and cook gently for 25 minutes, stirring now and then, until the chicken is tender and the sauce is thick. Add a splash of water if it catches.
25 min - 5
Taste for salt, scatter with coriander and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.