The secret to this recipe is a delicious peanut sauce that tops off this dish. Perk up your chicken tonight.
2 cooked boneless skinless chicken breasts, halved
1 cup (250 mL) salted peanuts
3 ripe tomatoes
1 bread rolls (bolillo)
1 cinnamon stick
1 slice of onion
1 garlic clove
2 cups (500 mL) chicken stock
2 tsp (10 mL) powdered chicken stock
oil for frying
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.
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