Pollo encacahuatado 
Cooking Instructions
- 1
Wash the chicken and boil it with 1/4 of the onion and 2 cloves of garlic. Once cooked, set aside, as the broth will be used later.
- 2
Roast the tomatoes with half an onion and the remaining garlic. The tomatoes should be well roasted to remove their acidity.
- 3
Once the tomatoes are roasted, remove any blackened skin and blend them with the onion, garlic, 3 chipotle peppers, and all the liquid from the can of peppers. Add salt to taste, and blend with the chicken broth we previously boiled (1 cup) and the peanuts.
- 4
Pour the mixture into a pan to season it. If necessary, add a little more broth. It should not be too watery or too thick.
- 5
Finally, add the chicken and let it soak in the mixture for a few minutes, making sure it doesn't burn, and it's ready!
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