| Serves: |
Makes 4 servings
|
Cooking Time:
|
60 minutes
|
The secret to this recipe is a delicious peanut sauce that tops off this dish. Perk up your chicken tonight.
Ingredients:
| 4 |
half-breasts, cooked, skinned, with no bones |
|
| 1 cup |
salted peanuts |
|
| 3 |
ripe tomatoes |
|
| 1 |
tortilla |
|
| 1 |
bread roll (bolillo) |
|
| 1 |
stick cinnamon |
|
| 4 |
cloves |
|
| 1 |
slice of onion |
|
| 1 |
clove garlic |
|
| 2 cups |
chicken stock |
|
| 2 tsp |
powdered chicken stock |
|
| |
oil for frying |
|
Directions:
In a skillet heat a teaspoon of oil and cook the tomatoes until soft.
Fry tortilla in enough oil until well browned, remove and drain. Fry the
bread roll, cut into slices so that it browns evenly; remove from fire
and let drain on white kitchen paper. Discard as much oil as possible
and fry peanuts to a golden brown in the same skillet, stirring
constantly to avoid burning them.
When the tomatoes are ready, blend along with cinnamon and clove and add
a little water if necessary, strain and pour into a thick pot, allow to
cook for about 5 minutes. Blend peanuts with the tortilla, bread roll
and necessary chicken stock to obtain a smooth paste. Pour this mixture
into the pan with the tomatoes, lower the heat, add the chicken stock
powder and bring the sauce to a boil. If it is too thick, you can add
more liquid chicken stock.
Once the chicken is done, brown it lightly with a little oil. Slice chicken breast and serve with peanut sauce. Serve very hot.
To view a PDF version of this recipe, click
here.