Editorial sample recipeMexicanbeginnerhalalgluten-freedairy-free

Mexican Skillet Chicken Thighs In Creamy Peanut And Chipotle Sauce

Name: Mexican Skillet Chicken Thighs In Creamy Peanut And Chipotle Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 piece Bone-in skin-on chicken thighs; 0.75 cup Unsalted roasted peanuts; 1 tbsp Chipotle pepper in adobo sauce; 400 g Fire-roasted diced tomatoes; 1 piece White onion chopped; 3 piece Garlic minced; 250 ml Halal chicken broth; 1 tbsp Olive oil

Crispy golden chicken thighs simmered in a velvety sauce of roasted peanuts, smoky chipotle chiles, and warm spices.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Nut-emulsified sauce simmering

Blending nuts into tomato-chile bases creates rich body and natural creaminess without heavy dairy products.

Instructions

Step 1: Season chicken thighs generously on all sides with sea salt and black pepper.
Step 2: Heat olive oil in a skillet over medium-high heat and sear chicken skin-side down for 7 minutes until golden brown, then flip for 3 minutes and set aside.

Step 3: In the same skillet, sauté onion and minced garlic for 3 minutes until soft and translucent.

Step 4: Blend sautéed onions, garlic, roasted peanuts, chipotle in adobo, fire-roasted tomatoes, and chicken broth until completely smooth.

Step 5: Pour the peanut sauce back into the skillet and bring to a gentle simmer over medium heat.

Step 6: Return chicken thighs skin-side up into the sauce, reduce heat to medium-low, and simmer uncovered for 15 minutes until chicken internal temperature reaches 74°C (165°F).

Cooking tips

If the peanut sauce becomes too thick while simmering, loosen with a couple tablespoons of warm water or broth.
Keep chicken skin exposed above sauce line during final simmer to keep skin crispy.
Original home-cooking adaptation inspired by Mexican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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