Pollo Encacahuatado is a rich, savory Mexican chicken dish simmered in a smooth peanut sauce made with tomatoes, chiles, garlic, onion, spices, and roasted peanuts. The sauce is nutty, gently smoky, slightly spicy, and perfect for spooning over tender chicken.
This comforting recipe has a mole-like depth without requiring a very long ingredient list. Roasted peanuts give the sauce body and richness, while tomatoes and dried chiles balance everything with acidity, warmth, and color.
Serve it with warm tortillas, Mexican rice, beans, or roasted vegetables for a hearty family dinner.
Why You Will Love This Recipe
The peanut sauce is the star of this dish. Blending roasted peanuts with tomatoes, chiles, onion, garlic, and broth creates a naturally thick, creamy sauce without needing heavy cream or flour.
The recipe is also flexible. You can make it mild or spicy, use chicken thighs or breasts, and adjust the sauce consistency with additional broth.
It reheats well, which makes Pollo Encacahuatado a great option for meal prep or make-ahead family dinners.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Peanut Sauce
- 1 cup unsalted roasted peanuts
- 4 Roma tomatoes, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 2 cups low-sodium chicken broth, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 1 tablespoon sesame seeds, optional
- Salt, to taste
For Serving
- Chopped fresh cilantro
- Chopped roasted peanuts
- Warm corn tortillas
- Mexican rice or white rice
- Lime wedges, optional
Ingredient Notes
Peanuts: Use roasted unsalted peanuts so you can control the salt in the sauce. Natural peanut butter can work in a pinch, but whole roasted peanuts give the sauce a more traditional texture and deeper toasted flavor.
Guajillo chiles: Guajillos are moderately mild and provide a fruity, earthy chile flavor. Removing the seeds keeps the sauce from becoming too hot.
Ancho chile: Ancho chile adds sweetness, smokiness, and depth. If unavailable, use another guajillo or a mild dried chile.
Chicken: Chicken thighs remain especially juicy while simmering in the sauce. Chicken breasts also work, but avoid overcooking them.
How to Prepare the Dried Chiles
- Remove the stems and seeds from the dried guajillo and ancho chiles.
- Heat a dry skillet over medium heat.
- Toast the chiles for about 10 to 15 seconds per side, just until fragrant.
- Do not let them burn, or the sauce can taste bitter.
- Place the toasted chiles in a bowl and cover them with hot water.
- Let them soak for 15 to 20 minutes, until softened.
- Drain before blending.
How to Make Pollo Encacahuatado
- Season the chicken with salt and black pepper.
- Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat.
- Add the chicken and brown for about three to four minutes per side.
- Transfer the chicken to a clean plate. It does not need to be fully cooked yet.
- Add the tomatoes, onion, and garlic to the same skillet.
- Cook for five to seven minutes, stirring occasionally, until the vegetables soften and develop some color.
- Transfer the cooked vegetables to a blender.
- Add the softened dried chiles, roasted peanuts, one and a half cups chicken broth, cumin, cinnamon, oregano, and optional sesame seeds.
- Blend until very smooth, stopping to scrape the sides as needed.
- Carefully pour the blended sauce back into the skillet.
- Cook over medium heat for five minutes, stirring frequently.
- Add the remaining broth if the sauce is too thick.
- Return the chicken and any accumulated juices to the skillet.
- Spoon the peanut sauce over the chicken.
- Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
- Cook until the chicken reaches 165°F in the thickest part.
- Taste the sauce and adjust the salt or broth as needed.
- Serve hot with chopped peanuts, cilantro, rice, and warm tortillas.
How to Get a Smooth Peanut Sauce
Blend the sauce longer than you might for salsa. The peanuts need enough time to break down and release their natural oils, which creates the creamy texture.
A high-powered blender will make the smoothest sauce. If your blender is smaller or less powerful, work in batches.
For an extra-silky finish, strain the blended sauce through a fine-mesh sieve before returning it to the skillet, although this is optional.
How to Adjust the Thickness
If the peanut sauce becomes too thick while simmering, add warm chicken broth a few tablespoons at a time.
If the sauce is too thin, simmer it uncovered for several minutes before returning the chicken or during the final portion of cooking.
The sauce will also thicken slightly as it cools because the peanuts continue absorbing liquid.
How to Adjust the Heat
For a mild Pollo Encacahuatado, use only guajillo chiles and make sure all seeds and membranes are removed.
For more heat, add one dried chile de árbol to the blender.
You can also finish individual servings with hot sauce or sliced jalapeños rather than making the entire dish spicy.
Easy Variations
For a creamier version, stir a small amount of Mexican crema into the sauce just before serving.
For extra nuttiness, toast the peanuts briefly in a dry skillet before blending.
For a slightly sweeter sauce, add a small pinch of brown sugar or piloncillo if the tomatoes are very acidic.
For a vegetarian version, replace the chicken with roasted cauliflower, sweet potatoes, or firm tofu and use vegetable broth.
What to Serve with Pollo Encacahuatado
Mexican rice is one of the best sides because it absorbs the thick peanut sauce.
You can also serve the chicken with white rice, refried beans, black beans, warm corn tortillas, or roasted potatoes.
For vegetables, try sautéed zucchini, green beans, roasted carrots, or a simple cabbage salad.
A squeeze of fresh lime can add brightness to the rich sauce, although it is optional.
Make-Ahead Tips
The peanut sauce can be prepared up to two days ahead and stored in an airtight container in the refrigerator.
When ready to cook, warm the sauce gently, brown the chicken, then finish everything together.
The flavor often becomes even deeper after the sauce rests overnight.
Storage and Reheating
Store cooled chicken and sauce in an airtight container in the refrigerator for up to three to four days.
The sauce will thicken considerably when chilled. Add a splash of chicken broth or water while reheating.
Reheat gently in a covered skillet over medium-low heat until the chicken is steaming hot.
The dish can also be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Printable Recipe Card
Pollo Encacahuatado
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: About 1 hour
Yield: 6 servings
Category: Dinner
Cuisine: Mexican-inspired
Quick Instructions
- Toast and soak the dried chiles.
- Season and brown the chicken.
- Cook tomatoes, onion, and garlic until softened.
- Blend vegetables with chiles, peanuts, broth, and spices.
- Simmer the sauce for five minutes.
- Return the chicken to the skillet.
- Cover and simmer until the chicken reaches 165°F.
- Serve with rice, tortillas, cilantro, and chopped peanuts.
Final Thoughts
Pollo Encacahuatado is a comforting chicken dinner with a rich Mexican-style peanut sauce full of roasted nuts, tomatoes, dried chiles, garlic, and warming spices. The peanuts naturally thicken the sauce and give it a creamy texture without relying on flour or heavy cream.
Serve it with plenty of rice or warm tortillas to catch every bit of the savory peanut sauce.