Pollo Encacahuatado

Instructions

1. Season the chicken thighs generously with salt and pepper. This will ensure that the chicken is flavorful.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and cook until browned on all sides, about 5 minutes per side. Avoid overcrowding the pan. Remove the chicken from the pan and set aside.
3. In the same pan, reduce the heat to medium and add the peanuts. Toast them until golden brown, stirring frequently to prevent burning, about 3-4 minutes. Remove and set aside.
4. Add the chopped onion and garlic to the pan. Sauté until the onion is translucent and fragrant, about 4 minutes.
5. Return the peanuts to the pan along with the tomatoes. Cook for another 4 minutes, allowing the tomatoes to soften.
6. Transfer the mixture to a blender. Add the chicken broth, soaked chipotle peppers, ground cumin, and dried oregano. Blend until smooth.
7. Pour the blended sauce back into the pan. Add the bay leaf and bring the mixture to a gentle simmer over medium heat. Tip: Adjust the thickness of the sauce by adding more chicken broth if it appears too thick.
8. Return the chicken thighs to the pan, nestling them into the sauce. Cover partially with a lid, and let simmer for about 35-40 minutes, or until the chicken is cooked through and tender. Chicken should reach an internal temperature of 165°F.
9. Remove the bay leaf before serving. Garnish with freshly chopped cilantro. Serve hot with rice or warm tortillas for a complete meal.